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Zucchini Carpaccio

Thinly sliced zucchini marinate in fresh lemon juice and olive oil while getting a hit of savoriness from freshly shaved Parmesan cheese.

Serves 4
Ready in 8 mins
Prep time 8 mins
203 calories per serving


> 1 large lemon
> 3 medium zucchini
> 1/4 cup olive oil
> 2 oz chunk Parmesan cheese


Grate zest from the lemon and squeeze ¼ cup juice.
Trim ends off the zucchini. With vegetable peeler, shave zucchini lengthwise to form ribbons and place in a large bowl.
Add lemon juice and oil to zucchini. Season with salt and pepper to taste. Toss until well coated. Transfer zucchini to a platter, drizzling with any liquid in bottom of bowl. Shave the Parmesan over the zucchini and sprinkle with the zest.

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