How to make Zucchini Carpaccio - NO cooking required!

Cut the ends off the small zucchinis.

Wash the zucchinis.

Using a mandolin, slice the zucchinis lengthwise into strips about 2 millimeters thick.

Place the zucchini strips in a bowl.

Lightly salt the zucchini strips and toss them to coat with salt.

Add the juice of half a lemon (about 2 tablespoons and 1 teaspoon) to the zucchini and toss to coat.

Let the zucchini marinate for at least 30 minutes, up to an hour, in the refrigerator.

After marinating, drain the excess liquid from the zucchini.

Drizzle extra virgin olive oil over the drained zucchini and toss to coat.

Sprinkle dried oregano over the zucchini and toss to coat again.

Plate the zucchini carpaccio and optionally serve with toothpicks for presentation.

Equipment Needed

Spice Level:

Dietary