Print Recipe
5 from 4 votes

Zucchini Carpaccio and a Giveaway

Prep Time10 mins
Total Time10 mins
Servings: 4
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)


  • 3 zucchini (a mixture of green and yellow looks great, but the flavour is just as good with all green)
  • 2 tbsp olive oil - See notes
  • 1 lemon
  • Flaked salt
  • Freshly cracked black pepper
  • parmesan for topping


  • Trim the ends off the zucchini and use a mandolin slicer (or potato peeler) to cut wafer thin rounds of zucchini.
  • Arrange these on your 4 plates or one serving platter.
  • Cut the lemon into quarters length ways.
  • Drizzle olive oil over each plate of zucchini (see notes)
  • Squeeze a lemon segment over each plate and season generously with salt and black pepper. Alternatively if preparing one large platter, squeeze all the lemon over the platter.
  • Sprinkle over some shaved parmesan and serve immediately.


1 AU tbsp = 4 tsp
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts