Zucchini carpaccio is a delicious, healthy and very easy choice of appetizer or starter.
Zucchini carpaccio is a lighter version (and could even be vegan if you don´t use cheese) of the traditional meat carpaccio that originated in Italy, the key in this recipe is to cut the main ingredient VERY thin and all the slices of the same thickness, so they will be impregnated with the other flavors in an “even” way.
To achieve this “standardization” in the cuts the easiest way is to use a mandolin, but it can be replaced by a potato peeler, using it longwise.
This recipe is basic, if you want to make it vegan, you can simply not add Parmesan cheese, replace the capers with basil if you do not like it or give it a crunchy touch by adding walnuts or almonds (I like it more with walnuts) lightly chopped and toasted or add some arugula to give it a bitter touch.
If you want to serve this zucchini carpaccio as an appetizer, I recommend you accompany it with garlic bread and a sangria. Now if you prefer it as an sidedish / salad with a easy baked salmon it will be perfect.
- 2 zucchinis washed and cut into thin slices (if you don’t have a mandolin, you can use a potato peeler to cut very thin slices)
- 3 tablespoons drained capers
- the juice of 2 lemons
- salt and pepper to taste
- Olive oil
- Grated Parmesan cheese
- In a bowl mix the lemon juice, olive oil, salt and pepper, if you want you can add a little chopped garlic.
- In the dish that we will serve, put the Italian pumpkin slices, add the liquid of the previous mixture and let stand for at least 30 minutes, the longer they let stand the softer the zucchini will be.
- Add the capers and Parmesan cheese and enjoy!