Chef Paul’s Zucchini Carpaccio Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 - Medium Zucchini
  • 1/3 cups - Mint Leaves
  • 2 tablespoons - Extra Virgin Olive Oil
  • 2 tablespoons - Lemon Olive Oil
  • 2 tablespoons - Lemon Juice
  • 1/4 cups - Pine Nuts
  • - Parmigiano Reggiano cheese, shaved or grated
  • Directions:

    Clean the zucchini, then thinly slice. Arrange the slices on each plate. Julienne slice the mint, then sprinkle evenly over the zucchini. Whisk the EVOO, the Lemon olive oil and the lemon juice. Sprinkle the dressing over the zucchini. Season to taste with sea salt and fresh ground pepper. Sprinkle the pine nuts over the zucchini. Shave or sprinkle the parmigiano cheese over all.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Italian


    The Olive Tap

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    Posted On:

    May 5, 2020

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