The raw marinated zucchini with lemon or zucchini carpaccio is a delicious summer side dish.
Zucchini, low in calories and rich in water, is a vegetable with a delicate flavor.
In season in late spring and summer.
Choose small and tender zucchini.
Very easy to prepare, marination takes two hours after which I remove the emulsion to avoid the lemon’s sourness from becoming excessive.
We like them simple and without garlic, but they can be flavored with herbs and spices to taste.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 2 zucchini
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 50 ml lemon juice
- 0.35 oz extra virgin olive oil (raw)
- as needed lemon juice
- 1 pinch mixed peppercorns (with grinder)
- as needed parsley (chopped)
- 1 drizzle extra virgin olive oil (raw)
Tools
- 1 Peeler
- 1 Baking Dish
- 1 Bowl
- Plastic Wrap transparent
Preparation
Wash the zucchini thoroughly, with or without peel according to taste.
Remove the ends.
Slice thinly.To easily slice the zucchini lengthwise:
• cut a first thin slice [mostly consisting of the peel];
• turn the zucchini over so that it rests firmly without rolling;
• with the help of a peeler, slice the zucchini into long, thin slices.Prepare a large baking dish in which to layer and marinate the zucchini.
Layer the zucchini, making sure to season each layer with a pinch of salt and a pinch of pepper.In a glass or bowl, prepare an emulsion based on lemon juice and extra virgin olive oil.
→ For every 50 ml of lemon juice I added 0.35 oz of extra virgin olive oil.
Drizzle the zucchini with the emulsion.
Make sure they are covered, otherwise, add enough lemon juice to cover.Seal the baking dish with the zucchini with plastic wrap and place in the fridge.
After one hour:
• remove the baking dish with zucchini from the fridge;
• remove the plastic wrap;
• flip the entire block of zucchini layers;
• seal the baking dish with the zucchini with plastic wrap and place in the fridge.After one hour [so two hours in total]:
• remove the baking dish with zucchini from the fridge;
• remove the plastic wrap;
• discard the emulsion or, if preferred, transfer only the zucchini to another dish;
• seal the dish with the zucchini with plastic wrap and store in the fridge.Serve.
Your raw marinated zucchini with lemon zucchini carpaccio is ready.
Enjoy!
Grind some more pepper, add the parsley, and a drizzle of oil when serving.
Enjoy them plain or with the addition of parmesan flakes.They can be stored in the fridge for a few days.
Notes
Hyperglycemia, prediabetes and diabetes.
Here you can find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and food combinations indicated in your nutritional plan.
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