Zucchini Carpaccio





  1. Using a mandoline, thinly slice the zucchini length ways and place on a serving platter.
  2. Whisk the oil, lemon zest and juice in a bowl and season.
  3. Scatter the rocket and parmesan over the zucchini, drizzle with dressing and season with freshly ground black pepper to serve.
Serves 4-6.
Recipe by Valli Little.

Ingredients for Zucchini Carpaccio

Zucchini Black (each)

Product of Australia

$0.70 ea

Lemons (each)

Product of Australia

$1.14 ea

Salad Rocket Prepack (120g)

Product of VIC (Aust)

$4.49 ea