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Zucchini Carpaccio


  • 3 medium zucchini about 1 pound
  • ΒΌ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon celtic sea salt


  • Trim off the ends of the zucchini, then slice lengthwise as thin as possible
  • Place zucchini, olive oil, balsamic and salt in an 7 x 11 baking dish
  • Place in the refrigerator to marinate for 15 minutes to an hour before serving