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The Perfect Summer Dish: Zucchini Carpaccio

Combine light flavors with fresh farmer's market produce for the perfect summer dish.
Course Side Dish
Cuisine Salad
Keyword cold summer salad, raw zucchini salad, zucchini carpaccio parmesan, zucchini carpaccio salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 92kcal
Author Shannah Coe

Ingredients

  • 2 medium zucchini
  • 1/4 cup freshly squeezed lemon juice
  • 2 Tablespoons olive oil
  • 2 Tablespoons Parmesan cheese grated
  • 2 Tablespoons fresh basil chopped
  • freshly cracked black pepper

Instructions

  • Slice the zucchini in half. Then, using a peeler {a Y peeler works best but a regular one will work too}, create thin slices of zucchini. Put in a large bowl.
    2 medium zucchini
  • In a small bowl, whisk together the lemon juice and olive oil. Toss zucchini in juice mixture.
    1/4 cup freshly squeezed lemon juice, 2 Tablespoons olive oil
  • Just before serving, top with freshly cracked black pepper, grated Parmesan, and fresh basil. Serve immediately.
    2 Tablespoons Parmesan cheese, 2 Tablespoons fresh basil, freshly cracked black pepper

Notes

  • You can make this ahead. Simply keep the zucchini separate from the dressing and toss just before serving.

Nutrition

Calories: 92kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 48mg | Potassium: 277mg | Fiber: 1g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 24mg | Calcium: 48mg | Iron: 0.5mg