Thinly sliced zucchini carpaccio with lemon, Parmesan cheese and herbs
Summer Recipe

Courgette Carpaccio with Lemon

Courgettes are finely sliced and marinated with lemon, olive oil, capers, Parmesan, pine nuts and mint. Marinate courgette slices only briefly and salt them on the plate so that they become pliable but not watery. Pecorino replaces Parmesan, roasted almonds fit instead of pine nuts.

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Total time 20 min
Calories 240 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

How to make zucchini carpaccio with lemon

Marinate zucchini slices only briefly and salt them on the plate so that they are pliable but not watery. Zucchini are finely sliced and marinated with lemon, olive oil, capers, Parmesan, pine nuts and mint. Pecorino cheese replaces Parmesan cheese, roasted almonds fit instead of pine nuts.

Quick Dinners Mediterranean Cuisine Vegetarian Dinners Lunch

Recipe

Courgette Carpaccio with Lemon

Chop zucchini very thinly and marinate them with lemon, olive oil, capers, Parmesan, pine nuts and mint. Marinate zucchini slices only briefly and salt them on the plate so that they are pliable but not watery.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Organic lemon: grate the zest and squeeze out the juice. Mint: pluck the leaves.

  2. 2

    Prepare

    Courgettes are finely sliced and marinated with lemon, olive oil, capers, parmesan, pine nuts and mint.

  3. 3

    Check for doneness

    Marinate zucchini slices only briefly and salt them on the plate so that they become pliable but not watery.

  4. 4

    Serve

    Place the marinated zucchini slices in fan-shaped form on cold plates. Distribute the parmesan, mint and lemon grinding only afterwards, so that they do not disappear under the marinade.

Kitchen know-how

Tips for Courgette Carpaccio with Lemon

Important for courgette carpaccio with lemon

Marinate zucchini slices only briefly and salt them on the plate so that they become pliable but not watery.

Variations

How to adapt this recipe

Pecorino replaces Parmesan, toasted almonds fit instead of pine nuts.

Nutrition per serving

240kcal
12.0 gCarbohydrates
9.0 gProtein
18.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Courgette Carpaccio with Lemon

Weigh zucchini, prepare organic lemon and keep Parmesan cheese separate. Do not start cooking zucchini carpaccio with lemon until after this.

Marinate zucchini slices only briefly and salt them on the plate so that they become pliable but not watery.

Cooling courgette carpaccio covered with lemon. Important for the texture: Marinate courgette slices only briefly and salt them on the plate so that they become pliable but not watery. If possible, eat leftovers the following day.

Pecorino replaces Parmesan, toasted almonds fit instead of pine nuts.

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