This light 5-ingredient zucchini carpaccio salad is this perfect summer side dish. You can serve this as an appetizer, side dish or even as a light lunch for 2.
Yield: 4 servings
5 from 5 votes

Zucchini Carpaccio

Prep Time: 20 mins
Total Time: 20 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Italian
This light 5-ingredient zucchini carpaccio salad is this perfect summer side dish. You can serve this as an appetizer, side dish or even as a light lunch for 2.

Ingredients

  • 2 medium zucchini (ends cut off and sliced 1/16th with mandolin)
  • 1/2 lemon
  • 4 tsp extra virgin olive oil
  • kosher salt (to taste and fresh black pepper)
  • 1 cup baby arugula
  • 1/4 cup shaved Parmesan

Instructions

  • Combine oil and lemon juice. Place a layer of zucchini to cover the bottom of a platter. Season with salt and pepper and drizzle with a little olive oil and lemon juice.
  • Repeat layering zucchini, salt, pepper, olive oil and lemon juice until all zucchini is used up. Let marinade for at least 10 minutes.
  • Right before serving, top with fresh arugula, shaved Parmesan and serve.

Nutrition

Serving: 1/2 zucchini, 1/4 cup arugula, 2 tbsp shaved parm, Calories: 81kcal, Carbohydrates: 5g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 90mg, Fiber: 2g, Sugar: 2g
Freestyle Points: 2
Points +: 2