Zucchini Carpaccio

Course: Appetizer

Cuisine: American

Keyword: Carpaccio, Copycat, Zucchini

Prep Time: 18

Total Time: 15

Servings:

Calories: 238kcal

Author: Brenda

A copycat recipe from Fig and Olive of their classic appetizer. Simple ingredients will give you a delicious result.

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Ingredients

1 tbsp pine nuts (pignolias) toasted
1 zucchini sliced very thin or use a mandolin set at its thinest setting or ⅛" or less
1 tbsp olive oil
1 lemon freshly squeezed
2 ounces parmesan cheese coarsely chopped
salt and pepper to taste

Instructions

In a pan lightly toast pignolia nuts and set aside. Mine we already toasted so I'm just warming up the oils here.
Coarsely chop parmesan cheese and set aside
Slice the zucchini as thin as possible using a knife or use a mandolin set on ⅛" or thinner.
In a separate bowl combine olive oil and lemon juice.
Decoratively arrange zucchini on a platter
Sprinkle salt and pepper on top of zucchini.
Sprinkle the oil and lemon juice mixture on top.
Scatter pine nuts and parmesan on top. Serve right away!

Notes

Betty Twist: You have some creative freedom here. You can try different cheese and nut combinations to make this different every time. Don't feel limited by the ingredients here.

Nutrition