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
Holliday: Summer Gatherings
Season: Summer
Diets Gluten Free / Low Carb / Vegetarian
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