I was reading a book set in Italy a few days ago and the author described this dish, “ribbons of zucchini with freshly squeezed lemon juice and mint” and I just had to make it! Especially since I adore lemon and mint and since I love my raw Mexican Zucchini dish.
I was confident I would love this but it was honestly even more delicious than I had imagined! Make this in the summertime when you can get great zucchini and have an abundance of fresh mint in the garden.
This is such a no-stress dish. Peel zucchini into ribbons right on a serving platter. Squeeze with lemon juice, drizzle with a tiny bit of olive oil, season with salt and pepper (I used my French grey sea salt from Clara Ida Francis and is positively sang), chopped garden mint, and then zest some lemon right on top. That’s it! So easy.
I just love food like this. It’s easy, it’s bursting with flavor, it’s crazy healthy, and it doesn’t heat up your kitchen – something I care quite a lot about here in Dallas. This really is the perfect summer side dish or appetizer! Plus, it’s like a mini vacation to Italy. Buon Appetito!
Note: I wrote this up for a single zucchini, which was the perfect amount for two people. This recipe scales up easily to serve a crowd.
Carpaccio di zucchine e limone e mente
1/2 large lemon or 1 small lemon
Drizzle olive oil
Sea salt, black pepper
1 sprig of mint
- Cut the end off of zucchini, leaving the stem to hold on to. Use a vegetable peeler to peel ribbons lengthwise, rotating halfway through. (Note: remove the first peel on each side, which will be mostly rind.) Arrange on a serving platter as you go.
- Squeeze lemon over zucchini. You want it well coated. Drizzle with a tiny bit of really good olive oil. You don’t want the oil to overpower the lemon. Season with sea salt and black pepper.
- Remove mint leaves from the stem. Chop leaves and sprinkle over zucchini. Serve immediately.
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