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Recipe courtesy of Jake Smollett

Show: Smollett Eats

Episode: Improv Eats

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Total:: 20 min
Active:: 20 min

Yield:: 4 to 6 servings

Level:: Easy

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.

Recipe courtesy of Jake Smollett

My Private Notes

Name: Zucchini Carpaccio
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
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

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