Zucchini Carpaccio Recipe

Ingredients

• 2 zucchini
• 1/4 cup chopped nuts (walnuts, pecan, pine nuts, slivered almonds)
• 1/4 cup crumbled or shaved cheese (feta, parmesan, goat cheese, smoked gouda )
• 1 tablespoon minced fresh herb (basil, tarragon, dill, oregano, mint, chives)
• 2 tablespoons extra virgin olive oil
• 1/2 lemon
• sea salt & freshly ground black pepper

Instructions

1. Thinly slice the zucchini into paper-thin slices with a mandoline slicer. Arrange the zucchini slices slightly overlapping on a large platter.
2. Nuts are best toasted, but you can skip this step if you’re short on time. Heat a skillet over medium heat. Add the nuts, and gently toast until fragrant and lightly golden. Immediately remove from heat and sprinkle on the zucchini.
3. Sprinkle on the crumbled cheese and fresh herbs. Drizzle on the olive oil, squeeze the lemon all over and season with salt and pepper.