Zucchini Carpacchio a simple, elegant and delicious way to enjoy summer zucchini. Â Gluten Free, Raw, Vegetarian, with only a handful of ingredients this side dish is perfect to enjoy all summer long.
I almost took a picture to show you how big my biceps have become.
I see you looking confused, but really I have been lifting some pretty heavy weights this week, and I am not talking about the dumbells at the gym.
Nope, I am talking about the herculean sized zucchinis. Â I know I have said it before, but how do those squash grown into behemouths overnight? Â I may have some record breakers this year. Â Maybe I need to enter them into the summer fair of the largest zucchini contest. Â Yep, I bet I have removed a few blue ribbon winners this year.
Well with my endless supply of zucchini I have been finding some creative ways to enjoy them, but this Zucchini Carpacchio recipe is so genius. Â It takes zero time to prepare, and it is quite beautiful served up on a pretty plate. Â Perfect to serve as a salad or side, and great to serve at the BBQ this summer, because you can make it ahead of time and serve at room temperature.
Have you ever grown zucchini? Â Did you get baseball size squashes? Â If so, what did you do with them?
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
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Zucchini Carpacchio
Ingredients
- 1 medium zucchini
- Good quality olive oil
- Ground black pepper
- Sprinkle of kosher salt
- Finely grated Parmesan cheese
- Chopped Parsley or your favorite herb chopped
Instructions
- Thinly slice zucchini with a mandolin.
- Arrange slices on a plate, overlapping edges slightly.
- Grind fresh pepper over top, sprinkle salt and drizzle with olive oil.
- Sprinkle a generous amount of Parmesan cheese to cover and sprinkle herbs.
- I let it sit for about 15 minutes so the olive oil could soak into the Zucchini
What an easy and beautiful dish!!
Thanks Jaren!
Such a beautiful dish!
Thanks Andi.