Zucchini Carpacchio

Okay, I totally took this straight from Gourmet Magazine.  Though the recipe calls for chopped mint as a topping and I am not a fan of mint, so I changed it to Parsley.  You also couldn’t go wrong with a topping of chopped basil or diced thyme.  Whatever herb you have growing on hand.

Also, if you don’t own a mandolin, try to slice your zucchini as thinly as possible, it won’t change the taste if your slices are a little thicker than you can get with the mandolin.

  • 1 medium zucchini
  • Good quality olive oil
  • Ground black pepper
  • Sprinkle of kosher salt
  • Finely grated Parmesan cheese
  • Chopped Parsley or your favorite herb, chopped

Thinly slice zucchini with a mandolin.  Arrange slices on a plate, overlapping edges slightly.  Grind fresh pepper over top, sprinkle salt and drizzle with olive oil.  Sprinkle a generous amount of Parmesan cheese to cover and sprinkle herbs.

I let it sit for about 15 minutes so the olive oil could soak in and we gobbled it up!

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Categories: Side Dishes, Summer, Vegetarian

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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5 Comments on “Zucchini Carpacchio”

  1. A Table in the Sun
    July 14, 2012 at 1:25 pm #

    I love fresh dishes like this. i have tried something similar, but with an added twist of lemon juice. Mint isn’t my favorite either. Basil or parsley….yeh.

  2. July 15, 2012 at 8:17 am #

    This looks delish! thank you for sharing. Hugs and wishes for a beautiful day.

  3. July 15, 2012 at 3:17 pm #

    Thank you for the link to my post.

  4. July 24, 2012 at 9:06 am #

    Those remind me of the zuchinni patties that I always make, only raw! This looks like a great choice on a hot summer day 🙂

    • July 25, 2012 at 7:07 am #

      Yes, they are so easy and fresh perfect when you don’t want to be stuck in a hot kitchen!!

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