Zucchini Carpaccio and a Giveaway
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- 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.