Zucchini Carpaccio
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Carefully slice the zucchini paper-thin on a mandoline and lay the slices out onto a large platter as you work
2
Sprinkle the surface of the zucchini with the chopped blanched almonds
3
Squeeze the lemon over the zucchini and almonds and season with salt and pepper
4
Drizzle the oil over the platter
5
The platter can sit for up to 20 minutes this way, allowing the flavors to gently marinate the zucchini, but still leaving a crunch of the raw zucchini
6
Just before serving, tear the mint leaves and strew over the platter
7
Season again with salt and pepper and serve at room temperature