Recipe courtesy of Jake Smollett
Zucchini Carpaccio
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
Ingredients
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 red Fresno chile, finely sliced
1 lemon, zested
Kosher salt and freshly ground black pepper
2 large zucchini, ends trimmed
2 tablespoons freshly grated Parmesan
3 large fresh basil leaves, cut into chiffonade
Flaky sea salt, for garnish, optional
Directions
- In a small mixing bowl, whisk together the lemon juice, olive oil, Fresno chile, lemon zest and a pinch of salt and black pepper until emulsified.
- Using a peeler, peel the zucchini lengthwise into ribbons.
- Lay 8 ribbons of zucchini, side-by-side, flat on the bottom of a serving platter to create a bed. Then whimsically arrange the remaining ribbons on top. Drizzle the dressing over the top. Sprinkle with the Parmesan, basil and flaky salt if using.
