Zucchini Carpaccio

You'll love this fresh easy zucchini carpaccio with thinly sliced fresh zucchini, goat cheese, olive oil and vinegar is a super easy starter, appetizer, or side dish salad!

4.58 from 7 votes

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Author Kori Butler

Prep Time 7

Total Time 7

Course Appetizers & Snacks

Cuisine Italian

Servings servings

Calories 175 kcal

Ingredients

▢ 2 medium zucchini or 3 small (thinly sliced)
▢ ¼ cup olive oil
▢ 2 to 3 tablespoons raspberry vinegar (any fruit vinegar, balsamic, or white wine vinegar will work well)
▢ 3 to 4 ounces crumbled goat cheese (feta is also really good)
▢ 2 tablespoons of fresh thyme leaves (or 3 teaspoon dried thyme)
▢ kosher salt
▢ pepper

Instructions

On a plater, lay out the zucchini slices in a circular pattern or rows, making sure to slightly overlap but not crowd the zucchini slices too closely.
Crumble the goat cheese over the top, distributing over as many pieces as possible. Sprinkle with thyme. Drizzle olive oil and vinegar over the top. Season with salt and pepper to taste. Tip: the goal is to get tasty bites of olive oil, vinegar, cheese, and thyme in each bite.
Let sit at room temperature at least 15-20 minutes before serving to allow flavors to blend.

Nutrition

Serving: 1gCalories: 175kcalCarbohydrates: 4gProtein: 4gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 11gCholesterol: 9mgSodium: 188mgFiber: 1gSugar: 2g

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