CARPACCIO OF RAW AND MARINATED ZUCCHINI 

Without cooking the zucchini, raw zucchini carpaccio, a very easy appetizer based on marinated zucchini perfect to serve in a multi-course lunch or dinner. Also ideal as a side dish to accompany summer meat and fish main courses, fresh and tasty. It involves slicing the zucchini thinly and seasoning them with an emulsion of olive oil and lemon, flavored with chopped aromatic herbs: the emulsion, in particular the presence of lemon, will "cook" the zucchini marinating them and making them tasty. As an alternative to lemon, white wine vinegar can also be used: more intense and decisive flavor. For aromatic herbs you can really indulge yourself: parsley, basil, thyme, marjoram, chives and fresh mint. Chop finely and add to the emulsion. It only takes a few hours to bring to the table lemon-marinated zucchini like carpaccio: also excellent in a sandwich, as an alternative to grilled zucchini.

Ingredients

2 long zucchini

1 clove Garlic

Herbs

Olive oil

1 lemon

Preparation

Wash the zucchini, trim them and slice them lengthwise with a mandolin. You will have to obtain very thin slices. Chop the herbs. Press the lemon and remove the seeds. Add olive oil and lemon juice and emulsify them. Add the chopped herbs and salt, if you prefer. Place a couple of layers of zucchini in a baking dish and sprinkle with the emulsion. Proceed with the other zucchini until you have finished them, alternating a few slices of garlic. Cover them with a sheet of plastic wrap and marinate them in the refrigerator or at room temperature for at least a couple of hours. Even better if the marinade is at least overnight so as to flavor the zucchini in the best way. You can keep the zucchini carpaccio for 3 days, adding any olive oil if it has dried.