Zesty Courgette Carpaccio with Parmesan
Thinly sliced courgette marinated in lemon and olive oil, topped with Parmesan shavings for a refreshing appetizer.
Equipment
- Mandoline slicer or sharp knife
- Mixing bowl
- Serving platter
Ingredients
- Courgettes 2 medium
- Lemon 1 (juice and zest)
- Olive oil extra virgin, 4 tablespoons
- Parmesan cheese 50g (shaved)
- Salt to taste
- Pepper to taste
- Fresh mint leaves for garnish
Instructions
- Wash and thinly slice the courgettes using a mandoline or sharp knife.
- Arrange the courgette slices on a serving platter.
- In a mixing bowl, whisk together lemon juice, lemon zest, and olive oil.
- Season with salt and pepper.
- Drizzle the lemon dressing over the courgette slices.
- Shave Parmesan cheese over the courgette.
- Garnish with fresh mint leaves.
- Serve immediately.
Notes & Wine Advice
Serving Tip:
Serve as a light appetizer or side dish. Best enjoyed chilled.Wine Advice:
A crisp Pinot Grigio or a dry Sauvignon Blanc complements the fresh flavors of the courgette and lemon.Nutrition values
Calories: 180 kcal | Carbohydrates: 5 g | Protein: 8 g | Fat: 15 g | Sugar: 3 g