Ingredients
- 1 large zucchini
- 50 grams of parmesan cheese
- 4 spoons of extra-virgin olive oil
- Pepper and salt to taste
Preparation
Wash and dry zucchini. Slice it into thin slices by using a large potato peeler. Arrange the zucchini slices into a large plate and sprinkle them with the salt, followed by the pepper. Slice the parmesan cheese with the potato peeler and distribute the slices over the zucchini. Sprinkle with olive oil.
Put the zucchini carpaccio into the refrigerator for 5 to 10 minutes. Serve cold and enjoy.
Additional Information
Servings and Preparation Time. This recipe serves 4 and requires about 10 to 20 minutes to be prepared.