Zucchini Carpaccio with Lemon Olive Oil

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Posted by in Recipes on Sep 12, 2012 . .

3 medium zucchini
1/3 cup mint leaves
2 tbsp. Olive Cart Organic Olive Oil
2 tbsp. Olive Cart Lakefront Lemon Olive Oil
2 tbsp. lemon juice
1/4 cup pine nuts
Parmigiano Reggiano cheese, shaved or grated
Olive Cart Michigan Flake Sea Salt

Clean the zucchini, then thinly slice. Arrange the slices on each plate. Julienne-slice the mint, then sprinkle evenly over the zucchini. Whisk the EVOO, the Lemon Olive Oil and the lemon juice. Sprinkle the dressing over the zucchini. Season to taste with sea salt and fresh ground pepper. Sprinkle the pine nuts over the zucchini. Shave or sprinkle the Parmigiano cheese over all.

 

Last update: Jun 29, 2018
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