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.
From the book Feel Good Food by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.

Ingredients for Zucchini Carpaccio

Zucchini Black (each)

$0.70 ea

Maggie Beer - Extra Virgin Olive Oil (375ml)

$11.69 ea

Lemons (each)

$1.00 ea

Salad - Wild Roquette - Prepack (120g)

$4.49 ea

Parmesan - Parmigiano Cheese (250-350g) Reggiano

$18.55 ea

Zucchini Black Organic (min 480g Tray)

$1.53 ea