Zucchini Carpaccio

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.
In a small bowl, whisk together the olive oil, lemon juice, salt, pepper and oregano.
Arrange the zucchini in overlapping pieces on a large platter. Drizzle with the dressing. Let stand for 30 minutes to one hour to marinate.
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: