Zucchini and Feta Carpaccio
A summer recipe, fresh and no-cook where the zucchini are the stars! They are marinated overnight in the fridge with lemon juice, olive oil, and other spices, then served with feta. To add an extra “touch of class” to this recipe, I’ve added whole toasted hazelnuts and hazelnut granules! In summer, these are the types of recipes I prefer: fresh, no-cook, and easy and quick to prepare ☺️!
If you like zucchini, also try:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 10 Minutes
- Portions: 2/3
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients for Zucchini and Feta Carpaccio preparation:
- zucchini
- lemon juice
- garlic
- extra virgin olive oil
- salt
- hazelnuts (Whole and granules)
- garlic powder
Steps
The preparation of zucchini and feta carpaccio is very simple and quick, watch the video HERE.
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First, wash, clean and slice the zucchini very thinly, you can use a mandolin grater or a vegetable peeler. Add a bit of salt, freshly squeezed lemon juice, garlic powder
mix. Cover with plastic wrap and let it marinate in the fridge until the next day. After a few hours, stir them again and then put them back in the fridge. The next day, place the zucchini on the plate. Cut the feta into cubes and add it on top. Also, add the whole hazelnuts, granules, and other seasonings to taste.
The next day, place the zucchini on the plate. Cut the feta into cubes and add it on top.
Also, add the whole hazelnuts, granules, and other seasonings to taste.
Enjoy your meal!
