Courgette carpaccio

Total time: 20m
Preparation Time: 20m

For 4 people


Esther - Leaf to root

Nutritional Information

Contains 262 Kcal, 9g Protein, 3g Carbohydrates, 23g Fat


  • Carpaccio
  • 1 yellow courgette, cut into slices approx. 2 mm thick
  • 1 courgettes, cut into slices approx. 2 mm thick
  • Dressing
  • 1 organic lemon, use grated zest and juice
  • 4 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
  • To serve
  • 60 g Parmesan, shaved into thin strips using a peeler
  • 50 g hazelnuts, coarsely chopped, toasted
  • 2 sprigs peppermint, torn into pieces

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  • Carpaccio

    Arrange the courgette slices on plates.
  • Dressing

    Mix the lemon zest, lemon juice, oil, salt and pepper, drizzle over the courgette slices.
  • To serve

    Sprinkle the nuts, Parmesan shavings and mint over the courgette.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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