Yellow Squash or Zucchini Carpaccio

Yellow Squash or Zucchini Carpaccio

Serves: 4

Prep time: 20 minutes


  • 4 small zucchini or yellow squash
  • ½ cup loosely packed fresh mint leaves
  • 2 Tablespoons olive oil
  • 2 Teaspoons lemon juice
  • ½ Teaspoon sea salt
  • ¼ cup pine nuts, roasted
  • 6 ounces parmigiano-reggiano cheese, shaved


  1. Using a mandolin, cut squash into paper thin slices.
  2. Arrange slices to slightly overlap on plate.
  3. Whisk together lemon juice and olive oil and sprinkle over squash.
  4. Add sea salt, pepper and pine nuts to taste.
  5. Shave cheese and sprinkle over squash, adding shredded mint last.
  6. Serve.

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