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Zucchini carpaccio
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Inspired by The River Cafe Cook Book, Ruth Rogers and Rose Gray's recipe.
Ingredients:
  • 225g baby rocket
  • 500g green zucchini
  • 500g yellow zucchini
  • 100ml olive oil
  • Juice of 1 small lemon
  • 2 tsp grated lemon rind
  • 100g shaved parmesan
Instructions:
  • Slice the zucchini diagonally into thin rounds after trimming the ends, then transfer to a bowl.
  • Drizzle zucchini with a delightful mix of oil, lemon juice, lemon rind, salt, and pepper. Let it marinate for 5 minutes. Arrange rocket on plates, add marinated zucchini, sprinkle with parmesan, and serve as a refreshing appetizer or side dish for grilled meats and fish.

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