Zucchini Carpaccio

Name: Zucchini Carpaccio
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1 red Fresno chile, finely sliced; 1 lemon, zested; Kosher salt and freshly ground black pepper; 2 large zucchini, ends trimmed; 2 tablespoons freshly grated Parmesan; 3 large fresh basil leaves, cut into chiffonade; Flaky sea salt, for garnish, optional

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 red Fresno chile, finely sliced

1 lemon, zested

Kosher salt and freshly ground black pepper

2 large zucchini, ends trimmed

2 tablespoons freshly grated Parmesan

3 large fresh basil leaves, cut into chiffonade

Flaky sea salt, for garnish, optional

Directions

In a small mixing bowl, whisk together the lemon juice, olive oil, Fresno chile, lemon zest and a pinch of salt and black pepper until emulsified.
Using a peeler, peel the zucchini lengthwise into ribbons.
Lay 8 ribbons of zucchini, side-by-side, flat on the bottom of a serving platter to create a bed. Then whimsically arrange the remaining ribbons on top. Drizzle the dressing over the top. Sprinkle with the Parmesan, basil and flaky salt if using.