Appetizers & Snacks/ Breakfast & Brunch/ Mains/ Raw/ Salads

Raw Zucchini Carpaccio

zucchini carpaccio

zucchini carpaccio

zucchini carpaccio

Raw Zucchini Carpaccio

Print Recipe
Serves: 4 Cooking Time: 20 min

Ingredients

  • 2 zucchinis
  • 2 riped avocados
  • Parmigiano Reggiano
  • a handfull of kalamata olives
  • .......................................................................................
  • For the carpaccio dressing
  • 25 ml of lemon juice
  • 80 ml of olive oil
  • a tablespoon of traditional French mustard
  • a pinch of oregano
  • a pinch of dill
  • a pinch of salt
  • .......................................................................................
  • For the sauce
  • 100 g of carrot
  • 100 g of a ripe tomato
  • 50 ml of olive oil
  • a pinch of salt

Instructions

1

Start preparing the dressing: mix well in a glass jar all the ingredients (the lemon juice, the olive oil, the mustard, oregano, dill and salt) until you will get a nice emulsion

2

Wash the zucchinis and finely slice them in rounds or along the length of the vedge

3

Mix the sliced zucchinis with the dressing, giving them a nice little massage and leave them get the flavours of the dressing ingredients for at least 30 minutes

4

Now we will do the sauce. Peel and chop the vegetables and pass them through a food processor/blender together with the olive oil and salt until you will get a fine sauce

5

To assemble the dish, start putting the carrot & tomato sauce on a plate, place on top the zucchini slices and decorate with slices of avocado, few olives and Parmigiano Reggiano shaves

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1 Comment

  • Reply
    Anson
    August 21, 2018 at 10:19 pm

    I made your Zucchini Carpaccio this evening!
    Absolutely stunning!
    Love everything about it!
    Fresh, delicious and those colour combination!
    Thank you for sharing your recipes!

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