Zucchini Carpaccio

Zucchini Carpaccio

Replace your usual salad course with this tangy appetizer, or double the recipe and serve with crusty bread for a simple, elegant lunch.


4 medium zucchini (about 1¹∕³ lbs.)
¼ cup fresh lemon juice
1 Tbsp. olive oil
1 Tbsp. chopped fresh mint
1 Tbsp. fresh thyme leaves
½ tsp. kosher salt
½ tsp. freshly ground black pepper
2 oz. shaved Parmesan cheese
¼ tsp. truffle oil


• Trim the stem and root from the zucchini and discard. Using a vegetable peeler or mandolin, shave the zucchini lengthwise into very thin slices. Discard the slices that are only dark peel and any that are heavily seeded. Place the remaining slices in a gallon-sized zip-close bag.
• In a small bowl, combine the lemon juice, olive oil, mint, thyme, salt and pepper. Add the mixture to the bag, seal and shake to evenly distribute the marinade. Marinate at room temperature 15 minutes.
• Arrange the zucchini on a serving plate and pour the marinade over the top. Garnish with the shaved Parmesan and finish with a drizzle of truffle oil.