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Zucchini Carpaccio with Lemon, Shaved Parmesan, Pine Nuts and Mint
A crisp, refreshing Italian raw salad: ribbon-thin shaved zucchini marinated in fresh lemon juice and cold-pressed olive oil, finished with shaved Parmesan and mint.
Prep
15 min
Cook
0 min
Total
15 min
Ingredients
4servings
- Fresh small zucchini500 g
- Fresh lemon juice2 tbsp
- Extra virgin olive oil3 tbsp
- Parmesan cheese shaved40 g
- Toasted pine nuts2 tbsp
- Fresh mint leaves10 piece
- Flaky sea salt0.5 tsp
Preparation Steps
1
Slice zucchini lengthwise into paper-thin translucent ribbons using a mandoline or vegetable peeler.
5 min timer
2
Arrange the zucchini ribbons attractively over a large serving platter.
3 min timer
3
Whisk fresh lemon juice with extra virgin olive oil and salt; drizzle evenly over the zucchini.
2 min timer
4
Top with shaved Parmesan, toasted pine nuts, and torn mint leaves. Let rest for 5 minutes before serving.
5 min timer
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Provenance & Public Domain Audit
Source: Italian Regional Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
