Zucchini Carpaccio
Prep time: 10 mins
Total time: 10 mins
  • 1 green zucchini squash, ends trimmed
  • 1 yellow zucchini squash, ends trimmed
  • 1 lemon, zested and juiced
  • 2-3 Tbs good olive oil
  • ¼ cup oven-dried tomatoes (or purchased sun-dried tomatoes, in oil)
  • ⅓ cup shaved or shredded parmesan
  • ½ cup fresh arugula leaves
  • 1 Tbs chopped fresh chives
  • fresh ground pepper
  1. Slice the zucchini as thin as possible - using a mandolin if you have one. Arrange the zucchini on a tray or platter, alternating colors and overlapping slightly.
  2. Mix the lemon juice and olive oil together in a jar with a tight fitting lid, shaking to combine. Drizzle across zucchini.
  3. Top with tomatoes, parmesan, arugula and chives. Sprinkle with fresh ground pepper and serve.
This recipe can easily be started earlier in the day. Once arranged on the platter, cover the zucchini tightly with plastic wrap, right on the surface. Top with the other ingredients just before serving.
Recipe by Raisin & Fig at https://www.raisinandfig.com/zucchini-carpaccio/