Zucchini carpaccio salad drizzed with olive oil and lemon


  • 3 small zucchini or 2 medium zucchini
  • 1 medium lemon
  • Extra Virgin Olive Oil Carapelli Non Filtrato
  • ¼ cup pistachios, coarsely chopped
  • 1 Tbsp.  torn mint leaves
  • 1 small block Pecorino cheese


STEP 1 Cut the ends off each zucchini, then slice the zucchini into paper-thin ribbons with a mandoline or knife. Discard the seedy core.

STEP 2 Pile the zucchini ribbons onto a serving platter.

STEP 3 Zest the lemon and sprinkle over the zucchini, then lightly squeeze the lemon over the zucchini.

STEP 4 Drizzle the zucchini generously with Carapelli Non Filtrato.

STEP 5 Sprinkle the pistachios and mint over the zucchini.

STEP 6 Use a vegetable peeler to slice large curls of Pecorino over the zucchini.

STEP 7 Serve immediately.