Zucchini Carpaccio
Recipe courtesy of
Jake Smollett
- Total:
- 20 min
- Active:
- 20 min
- Yield:
- 4 to 6 servings
- Level:
- Easy
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.
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