Italian Zucchini Carpaccio

by | Aug 19, 2013 | Dinner, Entertaining, Lunch | 3 comments

Zucchini Carpaccio (Raw and #Vegan)I just got back from a trip to Italy to visit my sister who lives over there as a tour guide.  It was so much fun!!  Check out my guide to eating vegan in Italy!  One of my faaaaavorite things I tasted in Italy was this zucchini carpaccio dish.  We had it at a fabulous little restaurant in Locorotondo.  When I recreated this dish, I tried to make it exactly how I tasted it there and I will say it came out pretty identical!  This is a fabulous dish for a starter, an antipasti, or place it on a bed of arugula for a fantastic salad!

Italian Zucchini Carpaccio

Serves 4

3 zucchini

1 clove garlic, finely minced

1 tsp. apple cider vinegar

1 tbsp. olive oil

3 mint leaves, finely chopped

a pinch of salt

Using a mandolin, slice the zucchini into paper thin rounds.  Place in a bowl with all the other ingredients and stir well.  Serves slightly chilled.

PRINTER FRIENDLY RECIPE

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3 Comments

  1. Vaughn
    Vaughn on August 21, 2013 at 4:05 pm

    Looks so simple and delicious! I’ve had something very similar to this growing up in Virginia even!

  3. sardinia food
    sardinia food on January 27, 2014 at 5:27 am

    I tried to make this recipe, I knew a little different, and it really is very good.

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