Keto Zucchini Recipe – Zucchini Carpaccio, with thinly sliced fresh zucchini, goat cheese, olive oil and vinegar is a delicious starter, appetizer, or side dish. Amazingly simple and tasty, this low carb and keto friendly zucchini recipe is always a huge hit when served. With only a few ingredients and minutes of your time – you’ll have this recipe together in no time!
2 medium zucchini or 3 small
1/3 cup olive oil
3 tablespoon balsamic vinegar
4 oz goat cheese (feta is also really good)
2 tablespoons of fresh thyme leaves, or 3 teaspoon dried thyme
Thinly slice zucchini. Crumble your goat cheese.
Lay out your zucchini slices in a circular pattern or rows. Slightly overlapping each slice, making sure to not crowd the zucchini slices too closely.
Crumble the goat cheese over the top, distributing over as many pieces as possible. Sprinkle with thyme. (The goal is to get tasty bites of olive oil, vinegar, cheese, and thyme most of the time.)
Drizzle olive oil and vinegar over the top.
Season with salt and pepper to taste.
Allow flavors to blend – let dish sit at room temperature at least 15-20 minutes before serving.
Serve and enjoy this super easy zucchini recipe!
Keywords: Zucchini Carpaccio