Zucchini-Carpaccio: A Refreshing Twist for Summer Feasts

Zucchini-Carpaccio is a light, refreshing appetizer featuring thinly sliced zucchini, drizzled with lemon, topped with feta, and garnished with pine nuts.

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Prep Time 15

Marination Time 10

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini

2 medium Zucchini Fresh and firm.

For the Marinade

3 tbsp Lemon Juice Freshly squeezed.
1 tbsp Lemon Zest
3 tbsp Olive Oil High-quality extra virgin.
to taste Salt
to taste Pepper

For the Toppings

100 g Feta Cheese Can be substituted with goat cheese.
2 tbsp Pine Nuts Toast for crunch.
to taste Fresh Mint or Basil Can use parsley or dill as alternatives.

Equipment

vegetable peeler or mandoline

Method

Preparation Steps

Wash the zucchini thoroughly under cool water. Slice into very thin rounds using a vegetable peeler or mandoline.
In a small bowl, combine lemon juice, lemon zest, olive oil, salt, and pepper. Whisk until smooth.
Place zucchini slices in a large bowl and pour marinade over them. Toss gently to coat evenly. Let sit for 10 minutes.
Arrange the marinated zucchini slices artistically on a serving platter.
Sprinkle crumbled feta cheese and toasted pine nuts over the arranged zucchini.
Garnish with fresh mint or basil leaves before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 6gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 250mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Slice zucchini thinly for best results. Marinate for deeper flavor. Use fresh ingredients for maximum taste.

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