The zucchini carpaccio marinated with lemon is a fresh and truly delicious side dish. Fresh, as they are raw, they cheer us up on these summer days and give us a good boost of minerals and vitamins.

Ready in a short time and with very few steps.

Zucchini is a very popular seasonal vegetable in the kitchen because they are truly versatile for creating both raw and cooked recipes. They reign supreme in my garden as they grow visibly and are very generous plants both in the production of zucchini and zucchini flowers.

There are many varieties of zucchini, here in Liguria we cultivate the Trombette which are truly exceptional, but for this recipe, I used traditional green zucchini as they are softer and more uniform compared to others.

To give them a crunchy note, I paired them with pine nuts, which are also a source of omega3 and give that extra delicate touch. Finally, I added some mint leaves and half a clove of garlic which give the final touch to the recipe.

For other summer recipes, tasty and easy to prepare, I recommend

Difficulty: Very easy
Cost: Very cheap
Rest time: 2 Hours
Preparation time: 15 Minutes
Portions: 4
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for preparing zucchini carpaccio

3 zucchini
2 lemons
1/2 clove garlic
to taste salt
to taste pine nuts
1/2 cup extra virgin olive oil

Tools

1 Baking dish
1 Mandolin
1 Bowl
1 Citrus juicer
1 Strainer
Plastic wrap

Steps for preparing zucchini carpaccio

To prepare the delicious marinated zucchini, start by washing them well under running water and trimming them.

Then squeeze the lemons with the citrus juicer, strain the juice with the strainer and pour it into a small bowl. Then add the extra virgin olive oil, half a clove of garlic, and salt, and let it infuse for half an hour.

Meanwhile, with a mandolin or a vegetable slicer, cut the zucchini very thinly; if you want them crunchier, cut them a little thicker, and lay them side by side in a baking dish covering the entire surface and forming the first layer.

At this point, add the marinade (after removing the garlic) using a brush.

Then create another layer of zucchini and proceed as before.

Once the layers are finished, cover the baking dish with plastic wrap and place it in the fridge for a few hours, at least two. The longer they rest, the tastier they will be.
After the time has passed, take it out of the fridge, drain the zucchini well, place them on a serving plate, and garnish with pine nuts and, if desired, some mint leaves. Finally, our recipe is ready and can be served… enjoy your meal!