Zucchini carpaccio

This is inspired by a recipe from The River Cafe Cook Book by Ruth Rogers and Rose Gray.

Zucchini carpaccio

Recipe by Valli Little

Photography by Mark Roper

  • Ingredients
  • 500g green zucchini
  • 500g yellow zucchini
  • 5 tbs (100ml) extra virgin olive oil
  • Juice of 1 small lemon
  • 2 tsp grated lemon rind
  • 225g baby rocket
  • 100g shaved parmesan
  • Nutrition
Energy
1458kJ
Fat saturated
8.00g
Fat Total
31.00g
Carbohydrate sugars
4.00g
Carbohydrate Total
4.00g
Dietary Fibre
g
Protein
12.00g
Cholesterol
mg
Sodium
340.50mg

All nutrition values are per serve.

  • Method
  1. Step 1Trim the ends of the zucchini and slice diagonally into wafer-thin rounds. Place in a bowl.
  2. Step 2Combine the oil, lemon juice and rind, and season with salt and pepper. Pour mixture over zucchini and leave for 5 minutes. Pile the rocket onto serving plates, then top with the zucchini and finish with the parmesan. Serve as a first course or as an accompaniment to simply grilled meat and fish.

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