Zucchini carpaccio with parmesan & roasted almonds

A fresh zucchini carpaccio with Parmesan and toasted almonds is the perfect light starter for spring. Lemon dressing brings freshness, while Parmesan and almonds add depth of flavor. Ideal with fresh, mineral white wines.

Print Recipe

Prep Time 10

Cook Time 2

Total Time 15

Course Appetizer

Cuisine Mediterranean

Servings People

Calories 250 kcal

Cooking utensils

1 Chopping board
1 Sharp knife or vegetable slicer
1 Pan for roasting the almonds
1 Small bowl for the dressing

Ingredients

Main ingredients:

1 medium zucchini
30 g Parmesan cheese planed
20 g Almonds planed and roasted

Dressing:

2 Tbsp olive oil
1 teaspoon lemon juice
1 tsp honey
Salt & pepper to taste

Preparation

Prepare the zucchinis

Wash the zucchinis and cut into thin slices using a sharp knife or a vegetable slicer.

Roast almonds

Toast the almonds in a dry pan over a medium heat until golden brown. Leave to cool.

Prepare the dressing

Mix the olive oil, lemon juice, honey, salt and pepper in a small bowl.

Sideboards

Arrange the zucchini slices on a plate, drizzle with dressing and sprinkle with Parmesan and almonds.

Recommended side dishes

Fresh baguette
Crispy grissini
Light leaf salad with lemon dressing

Nutritional values per portion

Calories: 250kcalCarbohydrates: 10gProtein: 8gFat: 18g

Keyword healthy, Light starter, Spring recipe, Vegetarian, Zucchini carpaccio

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