Zucchini Carpaccio

Zucchini Carpaccio by

The Chef's Kitchen

Media

Shopping List

  • 2 medium zucchini’s
  • 2 cloves garlic thinly sliced
  • 2-3 Tbsp olive oil
  • 1/2 lemon juiced
  • 2 Tbsp pinenuts
  • 1 tsp red peppers
  • 1 Tbsp balsamic glaze

 

Instructions

  • Slice zucchini on a mandolin and place in a colander for 30 minutes, occasionally tossing.
  • Dry with paper towel
  • Squeeze lemon juice on zucchini and let marinate for at least an hour.
  • Drizzle olive oil, add pinenuts, red pepper, and balsamic glaze.