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5 from 4 votes

Zucchini Carpaccio and a Giveaway

Prep Time10 mins
Total Time10 mins
Servings: 4
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 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

Instructions

  • 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.

Notes

1 AU tbsp = 4 tsp
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