Zucchini Carpaccio is a raw zucchini salad with lemon, olive oil, basil, and goat cheese and this is a treat to make with small zucchini! And when it’s too hot to cook, you’ll love this for a simple low-carb dish.
Today I’m excited to be updating the photos for this recipe for Zucchini Carpaccio! This raw zucchini salad with lemon, basil, and goat cheese is a dish I’ve been completely infatuated with ever since I tried the idea of thinly slicing zucchini and then marinating it in a dressing of olive oil and lemon juice. And when I made it again with Kara and took these greatly-improved photos, we both had two helpings, and then for dinner that night I polished off the rest of the leftovers. And I can’t wait to make it again, that’s how much I love it!