Zucchini Carpaccio

I don't know about you guys, but  love zucchini; it is so versatile. I use it year round as a replacement for pasta, hello zoodles, I toss it into stir fry and soups, but sometimes you really just want to zucchini to be the star of the dish, enter zucchini carpaccio. 

With an abundance of zucchini at the market this time of year this is a great dish to add to your repertoire, it is quick, delicious and cheap!!!

Zucchini Carpaccio

Serves 2 (recipe can easily be doubled)

  • 1 large zucchini, thinly sliced
  • 2 T pine nuts, toasted
  • 1 lemon, juice
  • 2 T extra virgin olive oil
  • 1 T pecorino cheese

In a large bowl add the zucchini rounds, you can thinly slice them by hand or using a mandolin. Whisk together the lemon juice and olive oil and toss with zucchini for an even coating. Place zucchini on a serving platter and top with pine nuts and cheese. Season with salt and pepper as desired and serve.

Thats it, it does't get much easier then that!

If you enjoy this quick and tasty raw recipe then your will love this Creamy Corn Soup