Zucchini Carpaccio
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
Serves 2 as a starter, or 4 as part of an antipasti selection.
  • 2 zucchinis
  • 1 tablespoon grated parmesan or vegetarian substitute
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon toasted pistachios
  • 1 small finely chopped shallot
  • 1 tablespoon olive oil
  • ½ tablespoon balsamic vinegar
  • 1 teaspoon grated lemon zest (optional)
  1. Trim and wash the zucchinis.
  2. Thinly slice lengthways.
  3. Steam, or blanche in boiling water for 1 minute.
  4. Refresh with cold water and leave to dry in a colander.
  5. Pat dry with kitchen paper once it has cooled.
  6. Mix the oil, vinegar and lemon zest to form a dressing.
  7. Lay the zucchini slices on a plate and drizzle over the dressing.
  8. Top with the shallot, grated cheese, pine nuts and pistachios.
  9. Season well and serve.
Recipe by Honest Cooking at https://honestcooking.com/zucchini-carpaccio/