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Zucchini carpaccio

Name: Zucchini carpaccio
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500g green zucchini; 500g yellow zucchini; 5 tablespoons (100ml) extra virgin olive oil; Juice of 1 small lemon; 2 teaspoons grated lemon rind; 225g baby rocket; 100g shaved parmesan

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by Valli Little

delicious. team

Oct 03, 2015

This zucchini carpaccio is inspired by a recipe from The River Cafe Cook Book by Ruth Rogers and Rose Gray.

500g green zucchini
500g yellow zucchini
5 tablespoons (100ml) extra virgin olive oil
Juice of 1 small lemon
2 teaspoons grated lemon rind
225g baby rocket
100g shaved parmesan

Method

1.

Trim the ends of the zucchini and slice diagonally into wafer-thin rounds. Place in a bowl.
2.

Combine the oil, lemon juice and rind, and season with salt and pepper. Pour mixture over zucchini and leave for 5 minutes. Pile the rocket onto serving plates, then top with the zucchini and finish with the parmesan. Serve as a first course or as an accompaniment to simply grilled meat and fish.

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