Along with vitamin C, this refreshing appetizer is bursting with flavor. The thin slices of zucchini can be arranged into many formations.
Servings: 4 Print Recipe
Ingredients
- 3 medium zucchini
- 12 leaves fresh mint, chopped
- 2 lemons, thick zest
- 1 lemon, juice
- 1 Tablespoon olive oil
- 3 Tablespoons pinenuts
- Salt & pepper, to taste
Directions
- With a mandolin or sharp knife cut zucchini into paper thin slices, on bias.
- Top with mint, lemon zest, lemon juice, olive oil, pinenuts, salt and pepper.
- Let sit for 10 minute until zucchini is tender.
Nutritional Facts for Zucchini Carpaccio with Mint & Pinenuts
3/4 zucchini
4
Daily Value %*
5%
12%
5%
0%
7%
2%
8%
6%
%
4%
4%
%
* Daily Value % based on a 2000 calorie diet.
Nancy Kennedy says
How far ahead can you make this?
DJ Blatner, RDN says
I’ve made this 5 hours before a party & it was great. The lemon does sort of “cook”/tenderize the zucchini so if it’s going to be much more than that, just cut the zucchini thicker. 😉 ENJOY! I love this flavor combo!