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

$0.60 ea

Maggie Beer Extra Virgin Olive Oil 375ml

$11.50 ea

Lemon Premium Each

$2.10 ea

Salad Wild Roquette 120g

$4.99 ea

Reggiano Parmigiano Parmesan Cheese 150-350g

$19.50 ea

Salad Roquette Wild 100g

$3.99 ea

Roquette Wild min 120g

$3.49 ea