Zucchini Carpaccio

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 two.

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.Zucchini Carpaccio

More few summer salad favorites are Juicy Tomato Salad, Grilled Peach and Watermelon Burrata Salad, and Berry Salad with Almond Cranberry Crusted Goat Cheese.

Shave the raw zucchini thin with a mandolin or even a potato peeler, season with salt and drizzle with lemon juice and olive oil. Let the zucchini marinade in the lemon juice for at least 10 minutes before topping with arugula and fresh shaved Parmesan.
Although the ingredients are simple, it’s really quite delicious. Use good quality extra virgin olive oil and Parmesan cheese for the best results.
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.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.

 

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.
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Zucchini Carpaccio

2
Freestyle Points
81
Calories
Prep Time: 20 mins
Total Time: 20 mins
Yield: 4 servings
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, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 5mg, Sodium: 90mg, Potassium: 0mg, Fiber: 2g, Sugar: 2g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 2
Points +: 2