Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
Zucchini Carpaccio
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Inactive: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 70
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 241 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Inactive: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 70
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 241 mg
Ingredients
Directions
- Carefully slice the zucchini paper-thin on a mandoline and lay the slices out onto a large platter as you work.
- Sprinkle the surface of the zucchini with the chopped blanched almonds. Squeeze the lemon over the zucchini and almonds and season with salt and pepper. Drizzle the oil over the platter. The platter can sit for up to 20 minutes this way, allowing the flavors to gently marinate the zucchini, but still leaving a crunch of the raw zucchini.
- Just before serving, tear the mint leaves and strew over the platter. Season again with salt and pepper and serve at room temperature.
