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Zucchini carpaccio

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Ingredients for 4 servings:

  • 3 zucchinis
  • 6 tbsp olive oil, cold-pressed
  • 3 tbsp sugar
  • some Parmesan, grated
  • pepper
  • Salt
  • some lemon juice

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Delicious for hot summer days

Cut the zucchini into wafer-thin slices using a bread slicer, place in a large bowl, season with salt and pepper. Cover with aluminum foil or plastic wrap, and let stand for 12-24 hours. For the vinaigrette, whisk together the oil, sugar, and lemon juice until the sugar dissolves. Arrange the zucchini slices on a plate, drizzle with the vinaigrette, and sprinkle with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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