Zucchini Carpaccio

Name: Zucchini Carpaccio
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 pound zucchini; 1 teaspoon sea salt; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons plus 2 teaspoons pine nuts; 2 tablespoons plus 2 teaspoons extra virgin olive oil; 3 ounces freshly shaved Parmesan cheese; Freshly cracked black pepper; Fresh herbs and lemon zest for garnish, optional

Total Time Prep/Total Time: 15 min.

Yield 8 servings

Test Kitchen Approved

A vegetable peeler is all you need to transform zucchini into an elegant, restaurant-worthy salad. It's ready in under an hour after only a few minutes of work.

Ingredients

1 pound zucchini
1 teaspoon sea salt
2 tablespoons freshly squeezed lemon juice
2 tablespoons plus 2 teaspoons pine nuts
2 tablespoons plus 2 teaspoons extra virgin olive oil
3 ounces freshly shaved Parmesan cheese
Freshly cracked black pepper
Fresh herbs and lemon zest for garnish, optional

Directions

Using a vegetable peeler, shave thick ribbons of zucchini. Place in a large bowl; toss with salt. Let sit 30 minutes. Press gently with a kitchen towel to remove excess liquid. Place back in the bowl; toss with lemon juice. Let sit 15 minutes.
Meanwhile, heat a small skillet over medium heat; toast pine nuts until golden brown, 1-2 minutes. Let cool.
On a platter, layer zucchini ribbons, olive oil, pine nuts, Parmesan cheese and freshly cracked black pepper. Garnish with fresh herbs and lemon zest, if desired.

Nutrition Facts

1 serving: 114 calories, 9g fat (2g saturated fat), 9mg cholesterol, 439mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 4g protein.

Most of my zucchini recipes involve roasting, stewing or sauteing, but this light, flavorful salad is made from raw zucchini, and comes together super quickly. It can be plated simply, or made to look like an elegant restaurant dish. —Suzanne Podhaizer, St. Johnsbury, Vermont

Recipe Creator