Recipe

Zucchini Carpaccio

Fresh raw zucchini ribbons dressed with tangy vinegar, olive oil, and creamy goat cheese create an elegant no-cook appetizer.

Zucchini Carpaccio

Total time

7 min

Servings

6

Net carbs

3g

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Ingredients

What you need

Adjust servings

6 servings
6
  • 2 medium zucchini or 3 small ((thinly sliced))
  • ¼ cup olive oil
  • 2 to 3 tablespoons raspberry vinegar ((any fruit vinegar, balsamic, or white wine vinegar will work well))
  • 3 to 4 ounces crumbled goat cheese ((feta is also really good))
  • 2 tablespoons fresh thyme leaves ((or 3 teaspoon dried thyme))
  • kosher salt
  • pepper

Instructions

How to cook it

Prep timer

7:00
  1. Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
  2. 1. Arrange thinly sliced zucchini on a serving platter in overlapping circles or rows without crowding.
  3. 2. Scatter crumbled goat cheese evenly over the zucchini, then sprinkle with fresh thyme leaves.
  4. 3. Drizzle olive oil and raspberry vinegar over everything, then season with salt and pepper to taste.
  5. 4. Let stand at room temperature for 15-20 minutes before serving to allow the flavors to meld.
  6. Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.

Source & attribution

Seeking Good Eats · IMPORTED

https://diet.driv.space/recipes/zucchini-carpaccioSeeking Good Eats reference: https://seekinggoodeats.com/keto-zucchini-recipe-zucchini-carpaccio/

Rated 4.58/5 from 7 ratings on Seeking Good Eats. Method rewritten in-house; see source for the publisher's original.