ZUCCHINI CARPACCIO

Zucchini Carpaccio image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

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

Steps:

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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#15-minutes-or-less #time-to-make #course #preparation #salads #dietary #low-sodium #low-calorie #low-carb #low-in-something