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Home > Zucchini Carpaccio

  1. Scrub the outside of the zucchini under cold running water and trim off the ends. Using a mandolin or food processor, slice the zucchini lengthwise into paper-thin pieces.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper and oregano.
  3. Arrange the zucchini in overlapping pieces on a large platter. Drizzle with the dressing. Let stand for 30 minutes to one hour to marinate.
  4. Using a vegetable peeler, shave the Graviera or Parmigiano-Reggiano into thin strips and strew them decoratively over the zucchini. Crumble the sesame seeds & honey on top. Serve immediately.
Teaser Image: 
Mediterra-Zucchini-Carpaccio.jpg
Ingredients: 

2 medium zucchini, approximately 6 inches long and 2 inches in diameter

¼ cup extra virgin olive oil

3 tablespoons fresh-squeezed, strained lemon juice, or more, to taste

Sea salt and freshly ground black pepper, to taste

1 teaspoon fresh oregano leaves, finely chopped

4 ounces Cretan Gaviera or Parmigiano-Reggiano, whole

Toasted sesame seeds and a drizzle of honey

Active time: 
15 minutes
Yield: 
6 Servings
Nutrition: 
Calories: 200, Total Fat: 17g, Saturated Fat: 6g, Sodium: 160mg, Carbohydrate: 6g, Fiber: 1g, Protein: 8g
Author: 

Recipe and photo courtesy of Mediterra [1]. 

Show on WGC.org?: 
Diet: 
Mediterranean DietVegetarian & Vegan Diet
Course: 
Side dishes
Meal: 
Dinner
Dietary choice: 
Vegetarian Gluten-free
Rating: 
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Source URL: https://oldwayspt.org/recipes/zucchini-carpaccio

Links
[1] http://mediterranutrition.com/nutrition/featured-recipes/