Chef Paul's Zucchini Carpaccio

Slices of zucchini topped with pine nut0s and shaved parmesan cheese on a white plate.

A fresh, delicious, different way to serve zucchini. Raw with fresh herbs, lemon, and pine nutsdelicious!

Ingredients:

  • 3 medium zucchini, washed
  • 1/3 C. mint leaves, julienned
  • 2 T. The Olive Tap's  100% Extra Virgin Olive Oil (your favorite)
  • 2 T. The Olive Tap's Sorrento Lemon Olive Oil
  • 2 T. fresh squeezed lemon juice
  • 1/4 C. pine nuts
  • Parmesan Cheese, shaved or grated
  • Sea salt & fresh ground pepper, to taste

Directions:

Thinly slice zucchini….preferable with a mandolin. Arrange the slices on each plate. Sprinkle mint evenly over the zucchini. Whisk the EVOO, Lemon Olive Oil, and lemon juice. Drizzle dressing over the zucchini. Season to taste with sea salt and fresh ground pepper. Sprinkle the pine nuts over the zucchini. Shave or sprinkle the Parmesan cheese over all.

Buon Appetito
Paul Mario

Courtesy of Chef Paul Lindemuth and Fuller's Second Floor

Products featured in this recipe
Bottle of Sorrento Lemon Olive Oil from The Olive Tap next to olives and leaves with an inset showing fresh lemons on trees and the words "fusion crushed!" at the bottom of the picture.

Sorrento Lemon Olive Oil

Sorrento Lemon Olive Oil
From $24.95