Thinly sliced zucchini carpaccio with lemon, parmesan and herbs
Summer Recipe

Zucchini carpaccio with lemon

The courgettes are thinly sliced and marinated with lemon, olive oil, capers, parmesan, pine nuts and mint. Marinate the courgette slices for a short time and salt them on the plate so that they become flexible 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

Thus Zucchini-Carpaccio succeeds with lemon

Marinate zucchini slices for a short time and salt them on the plate so that they become flexible but not watery. Zucchini are thinly sliced and marinated with lemon, olive oil, capers, parmesan, pine nuts and mint. Pecorino replaces parmesan, roasted almonds fit instead of pine nuts.

Quick Dinners Mediterranean Cuisine Vegetarian Dinners Lunch

Recipe

Zucchini carpaccio with lemon

The courgettes are thinly sliced and marinated with lemon, olive oil, capers, parmesan, pine nuts and mint. Marinate the courgette slices only briefly and salt on the plate to make them flexible but not watery.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Organic lemon: rub the peel and squeeze the juice. Mint: pluck the leaves.

  2. 2

    Prepare

    Zucchini are thinly sliced and marinated with lemon, olive oil, capers, parmesan, pine nuts and mint.

  3. 3

    Check for doneness

    Marinate the zucchini slices for a short time and salt them on the plate so that they become flexible but not watery.

  4. 4

    Serving

    Place the marinated zucchini slices fan-shaped on cold plates. Only then distribute Parmesan, mint and lemon zest so that they do not disappear under the marinade.

Kitchen know-how

Tips for Zucchini carpaccio with lemon

Important for Zucchini Carpaccio with Lemon

Marinate the zucchini slices for a short time and salt them on the plate so that they become flexible but not watery.

Variations

How to adapt this recipe

Pecorino replaces Parmesan, roasted 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 Zucchini carpaccio with lemon

Weigh the zucchini, prepare organic lemon and keep Parmesan separate. Start the main cooking process for zucchini carpaccio with lemon only after that.

Marinate the zucchini slices for a short time and salt them on the plate so that they become flexible but not watery.

Cool zucchini carpaccio covered with lemon. Important for the texture: Marinate zucchini slices for a short time and salt them first on the plate so that they become flexible but not watery. Eat leftovers as far as possible the following day.

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

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