This zucchini carpaccio is healthy, easy to prepare, great for summer and definitely a crowd pleaser.
I love having guests at home. I love everything about having people over, I kind of feel it is like a grown-up “sleepover”. We have family all over the world, for real, from totally different cities and countries. So, we have grown-up “sleepovers” pretty often.
Some of our visits, mostly all of them, always bring presents. And it is so fun to receive them, I always tell them that they should have not bothered, that just having them over is a true treat. But deep in my heart, well not so deep, I love all their presents.
I got the inspiration for this zucchini carpaccio because my friend Nina arrived like Santa Claus one of the times she came to visit. She brought tons of gifts and good things. She arrived full of fresh organic produce from her garden. Tons of kale, collard greens, basil and the freshest and most amazing zucchinis I have ever seen. They were so perfect that I had to eat them raw, I just could not bear the idea of cooking them.
That gave me a starting point, and thinking in their mild flavor, I knew I needed some flavors that did not overpower the zucchinis, just enhance them. And, what a better combo, like made in heaven, than lemon, olive oil, and salt. The perfect balance of flavors for a dish… don’t you think?
Here are some tips and tricks to prepare this:
- Use this recipe as a guide, you don’t have to follow the exact measurements or do any other of fancy preparing methods.
- Just slice the zucchini very very thin. You could use a mandolin or a food processor to achieve a more consistent size.
- This recipe is great with any pasta with pesto or tomato sauce.
- It is also great with sandwiches or quesadillas
So here is the recipe for this
and I really hope you like it as much as we do. If you prepare it please share on Instagram, FB or save it for later on Pinterest. I really love seeing all your creations!
- 1 zucchini
- 1 Lemon, the juice
- 2-3 tablespoons Olive oil
- pinch sea salt
- 1/4 cup walnuts, pecans or pinenuts
- 10 leaves basil, julienned
- Slice zucchini with a mandolin or food processor. If you don't have any of these things use the sharpest knife you have and slice it the thinnest you can.
- 2 Set the slices on a platter in a single layer. Drizzle with lemon juice, olive oil. Finish with salt, pepper, basil and nuts.
- 3 I usually use one part lemon juice for 2 or 3 of olive oil.