Zesty Courgette Carpaccio with Parmesan

Courgette Carpaccio served on an artisan ANTA salad plate, featuring thin ribbons of fresh courgette drizzled with olive oil and lemon juice, garnished with delicate shavings of parmesan and a sprinkle of sea salt. The dish is styled on a rustic wooden table with a halved lemon and a small bowl of olive oil, illuminated by soft natural lighting for a fresh and elegant presentation.

Zesty Courgette Carpaccio with Parmesan

Thinly sliced courgette marinated in lemon and olive oil, topped with Parmesan shavings for a refreshing appetizer.
Portions:4
Preparation Time: 15 minuten
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Equipment

  • Mandoline slicer or sharp knife
  • mixing bowl
  • Serving platter

Ingrediënten

  • 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

Instructies

  • 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 / Tips / 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.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 5 g | Protein: 8 g | Fat: 15 g | Fiber: 2 g | Sugar: 3 g | Salt: 0.4 g
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Recipe Category Salad / Snacks / Starters / Vegetables
Country Italian
Season: Summer
Diets Gluten Free / Low Carb / Vegetarian

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