Zucchini Carpaccio
Jul 28, 2024 06:26 AM
Zucchini Carpaccio is a raw zucchini salad with lemon, olive oil, basil, and goat cheese and this is a treat to make with small zucchini! And when it’s too hot to cook, you’ll love this perfect raw zucchini salad for a simple low-carb dish.
This raw zucchini salad with lemon, basil, and goat cheese is a dish I’ve been completely infatuated with ever since I first tried the idea of thinly slicing zucchini and then marinating it in a dressing of olive oil and lemon juice.
And when I made it with my friend and took photos, we both had two helpings, and then for dinner that night I polished off the rest of the leftovers. And I can’t wait to make it again, that’s how much I love it!
This is a recipe you should adjust to your own taste, and I love lemon, which is why I used lots of lemon juice and lemon zest in the dressing. However much lemon you prefer, still be generous with the amount of dressing to be sure the zucchini all gets marinated, and also add a generous amount of herbs.
And for everyone who’s starting to get fresh garden zucchini, using small fresh zucchini in this will only make it better! And if you’ve never made a salad with raw zucchini, I’m thinking this might be a life-changing experience for you!
Ingredients:
- 4 small zucchini, washed and thinly sliced
- salt and fresh ground pepper to taste
- 1 or 2 lemons
- 1/4 cup best quality extra virgin olive oil
- 1/2 cup chopped fresh basil or other herbs
- 1/2 cup crumbled goat cheese
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
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