Zucchini Carpaccio Recipe from Fig & Olive

Meatless Monday: Zucchini Carpaccio

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You’ve got to be careful with appetizers. Those “little” dishes are sneakier than the bitch who stole your boyfriend while telling you she was just taking him shopping for your birthday present. But guess what, the best revenge is looking hot next time you see the two of them, and we know just how to do it!

The chefs at Fig + Olive in West Hollywood are letting us in on their tiny little secret. Zucchini Carpaccio! This dish is lean, green, and totally meat-free! Yep, substituting thinly sliced zucchini for the usual raw meat assortment, this appetizer clocks in at only 123 calories per serving. Flavored with a little EVOO, lemon, pepper, Parmigiano Reggiano, and topped with pine nuts, this is the perfect party platter that your guests are sure to love. Speaking of which, you may want to tell your ex-boyfriend that his invite got “lost in the mail!” Or better yet, just tell him to get lost!

Zucchini Carpaccio

Serves 6-8

1 pound zucchini, sliced paper thin*
1/4 cup extra virgin olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
4 tablespoons shaved Parmigiano Reggiano
4 tablespoons toasted pine nuts

1. Arrange the zucchini slices, slightly overlapping, on a large, flat platter. Cover with plastic wrap. Refrigerate until ready to serve.
2. In a small bowl, whisk the olive oil and lemon juice. Just before serving, whisk the olive oil dressing briefly to blend it. Drizzle it over the zucchini, season with salt and pepper, scatter the cheese and the pine nuts on top, and serve.

*Use a mandoline or vegetable peeler to thinly slice the zucchini

xx, The FabFitFun Team

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