Preparation time: 15 minutes
Olive oil with lemon
Sea salt and pepper
Wash the zucchini in cold water and cut off the ends. Pat dry, cut into thin slices with a vegetable peeler and then arrange the slices neatly in a flat dish. Douse the slices with plenty of lemon olive oil and finish seasoning with a pinch of salt and pepper. Leave to marinate for a few minutes in the refrigerator.
When serving, garnish with some Parmesan shavings and a few leaves of fresh basil or mint to add flavor. The carpaccio will taste even better! To add variety, why not add some homemade pesto.
Check out our video dedicated to the Provencal brunch at Les Petites Tables in Volx, Provence!