Zucchini Carpaccio recipe

1 zucchini, thinly sliced
1/2 onion finely chopped
Finely chopped chives to taste
50 ml dry white wine
100 ml of herbal oil or regular olive oil
Sicilian lemon zest to taste
salt to taste
20g coarsely grated Parmesan cheese
10g Dijon mustard

Place the zucchini slices on a platter and sprinkle with the onion.
In another container, mix the white wine, olive oil, mustard, chives and lemon zest.
Mix well until you get a thick sauce.
Drizzle the zucchini slices with the sauce.
Sprinkle Parmesan cheese.

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