This zucchini carpaccio is not related to the Italian tenderloin carpaccio, but for the fact that it's delicious and the vegetable is shaved and served flat in the dish. I love it because is the perfect low calorie and easy to make appetizer--and an amazing addition to your Mother's Day menu!

Read more ¿Qué más? How to make incredible rich guava jelly

Zucchini Carpaccio

Yield 4 portions

3 medium zucchini
Extra virgin olive oil
Coarse salt
Freshly cracked black pepper

8 tbs of grated or shaved Parmesan cheese 


Slice the zucchini as thin as possible and arrange the slices in four individual plates. Serve with Parmesan cheese. Dress with olive oil, salt and pepper.

Image via Enriqueta Lemoine

Add Comment What is your favorite appetizer?
About the author

Enriqueta is a journalist that went from the newsroom to the world of public relations and 7 years ago discovered the beauty of creating content for various companies. She is based in South Florida, and is the creator of Savoir Faire The Pleasures of the Palate, a blog that marries two of her passions: writing and cooking. 

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Add Comment What is your favorite appetizer?

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