Tasty Tuesdays

Tasty Spring Tuesday

It might still feel a bit like winter after yesterday’s crazy and hopefully last snow fall, but this dish screams SPRING!!! Light and fresh but also full of flavor. Love it. Thanks for emailing it to me, Gretchen, so that I can share it with everyone!!




Zucchini carpaccio
One large zucchini (12 ounces))
One and a half tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Pinch of salt
1 ounce grated Parmesan
Fresh basil leaves or mint leaves

Cut zucchini into slices as thin as possible with mandolin and spread them out evenly on a large plate or platter
Cover platter completely
Drizzle zucchini evenly with extra virgin olive oil and lemon
Sprinkle with salt and cheese
Using scissors snip fresh basil or mint over the salad

Serves 2-4
Per serving 2points plus

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