Summer is in full swing and that means one thing. Zucchini is available in abundance in both your garden and in the super market. I used to think this vegetable was flavorless and sad until my friend Amy Ruth Finegold showed me how yummy it could be in detox soup.
Since then I’ve also discovered my new favorite way to eat raw zucchini. As a yummy Carpaccio! This recipe is so full of flavor and satisfying you are going to want to lick the bowl. The crunchy texture of the raw zucchini with the crisp lemon flavor mixed with salty Manchengo will surly impress you.
I have already made this recipe twice this week. If you do not have zucchini you can also substitute this recipe with cucumber. Although the zucchini will stand up to the dressing better if you are preparing this in advance.
Zucchini Carpaccio is perfect the next day served over crisp fresh greens! I hope you enjoy!
This Raw Zucchini Carapaccio is Bright in flavor and crunchy. It combines well with proteins as a side dish. Or served over fresh greens in a salad. Best part is that it is done in five minutes!
Ingredients
- 1 Lemon, zested and juiced (1/4C juice)
- 3 Medium Zucchini, peeled into thin strips with a peeler or spiralizer
- 1/4 C Cold Pressed Organic Olive Oil
- 2 oz Raw Manchengo Cheese, Peeled into thin strips with a peeler
Instructions
- Trim ends off of zucchini and peel flesh down to seeded part. (Don't include parts with seeds). Peel the manchengo the same way.
- In a bowl, combine zucchini, lemon, cheese and oil. Season with salt and pepper.
- Transfer to a serving dish and enjoy!
Notes
Equipment Needed:
Bowl Vegetable peeler Zester Measuring Cup