Zucchini carpaccio

Name: Zucchini carpaccio
Total time: 20 min
Ingredients: 4 Zucchini; 1 cup Greek yoghurt; 1 Lemon; ¼ cups Pistachio, roughly chopped; 10–12 Mint; 2 tbsp Extra virgin olive oil; to taste Salt; to taste Black pepper, ground

By GialloZafferano · 20 min

Ingredients

Zucchini4
Greek yoghurt1 cup
Lemon1
Pistachio · roughly chopped¼ cups
Mint10–12
Extra virgin olive oil2 tbsp
Saltto taste
Black pepper · groundto taste

Instructions

Shave the zucchini lengthwise into thin ribbons with a vegetable peeler.
Season the ribbons with salt, pepper, lemon zest, a little lemon juice and a drizzle of olive oil. Toss gently and let marinate for a few minutes.
Mix the Greek yogurt with the chopped pistachios, torn mint, lemon zest, a pinch of salt and a drizzle of olive oil.
Spread the yogurt over a serving plate and arrange the zucchini ribbons on top.
Finish with mint, pistachios, lemon zest, black pepper and a drizzle of olive oil.

Summarized from GialloZafferano's video. Watch it for the details.

Watch the recipe video

More recipes with

Lemon Yoghurt Zucchini Greek yoghurt Pistachio

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app