Courgette carpaccio with lemon

Courgette carpaccio with lemon and olive oil is one of those dishes that perfectly combines simplicity with sophistication. It is fresh, light and packed with flavour thanks to the combination of fresh courgette, lemon zest and a generous splash of L'Oro Verde di Puglia olive oil. This carpaccio is ideal as an appetiser, summer lunch or elegant side dish.

What makes this dish special is its texture: wafer-thin slices of raw courgette are marinated in lemon juice and olive oil, making them soft and juicy without losing their bite. Courgette carpaccio with lemon and olive oil shows how to create a maximum taste experience with minimal preparation. Moreover, the dish is completely plant-based and perfect for those who want to eat healthy and pure.

Ingredients (for 2 persons)

• 1 large courgette
• 1 organic lemon (juice and rind)
• 4 tablespoons L'Oro Verde di Puglia olive oil
• Pepper and sea salt to taste
• Fresh mint or basil (optional)
• Grated Parmesan cheese or vegan alternative (optional)

Preparation

1. Wash the courgette and use a mandolin or peeler to cut it into wafer-thin ribbons.
2. Place the slices on a large plate or platter, slightly overlapping.
3. Drizzle with the juice and zest of the lemon.
4. Add olive oil generously and season with salt and pepper.
5. Garnish optionally with mint or basil and a little grated cheese.
6. Leave to marinate for 10 minutes before serving.

Courgette carpaccio with lemon and olive oil is a feast for the eyes as well as the taste buds. Serve with crusty bread or as part of an antipasti board. For more inspiration with raw vegetables, visit Eat Yourself Skinny, where you will find even more light dishes with courgettes.