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Zucchini Carpaccio

This is a brilliant recipe that I use all the time when I have guests around. It is quick, looks pretty and eats as a refreshing and crunchy side salad. With delicate crisp zucchini, peppery rocket, bitey parmesan and a fresh lift of lemon, this delicious recipe is adapted from @deliciousaus and their book, “Feed Good Food”.

What you need:

  • 500g zucchinis (green or yellow, whatever is available)

  • ¼ cup olive oil

  • 2 tsp grated lemon zest

  • Juice of half a lemon

  • 1 cup wild rocket leaves

  • 100 g shaved parmesan

  • Salt and pepper to taste


  1. Use a mandolin to thinly slice the zucchini lengthwise and arrange on a serving platter.

  2. Whisk the oil, lemon zest and juice in a bowl. Season to taste.

  3. Scatter rocket and parmesan over the zucchini and drizzle with the dressing. Season with more black pepper to serve.


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