Zucchini Carapaccio Salad Drizzed with Olive Oil and Lemon

prep time15 minutes
cook time0 minutes
servesMakes 4 appetizer servings



  1. Cut the ends off each zucchini, then slice the zucchini into paper-thin ribbons with a mandoline or knife. Discard the seedy core.
  2. Pile the zucchini ribbons onto a serving platter.
  3. Zest the lemon and sprinkle over the zucchini, then lightly squeeze the lemon over the zucchini.
  4. Drizzle the zucchini generously with Carapelli Unfiltered Extra Virgin Olive Oil.
  5. Sprinkle the pistachios and mint over the zucchini.
  6. Use a vegetable peeler to slice large curls of Pecorino over the zucchini.
  7. Serve immediately.

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