Zucchini Carpaccio

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks. Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.
Jordan Andino

Zucchini Fritters

11m Easy 99%
CLASS
Sarah Holden

Zucchini Bread

24m Easy 98%
CLASS
Catherine McCord

Vegetarian Chimichangas

24m Easy 98%
CLASS
22m Easy 99%
CLASS

32m Easy 100%
CLASS
23m Easy 95%
CLASS
Gabriela Rodiles

Beer Cheese Cornbread

17m Easy 100%
CLASS