52 LAKE OCONEE LIVING | WINTER 2021
Zucchini
Carpaccio
A light, fresh, low-calorie
starter that’s ready in minutes!
I love the brightness in flavors,
due to the lemon juice and
zest, and the simplicity of
it, yet how beautiful and
appetizing this dish is. With
the addition of pomegranate
arils, in seconds you have a
holiday salad. Add more color
with shaved carrots and serve
as a side dish with fish, shrimp,
even chicken. I love the fresh
crisp taste of this and, most of
all, the low-calorie count.
• 4-6 small green and
yellow zucchinis
• 1/3 cup olive oil
• 2 tsp freshly grated
lemon zest
• 2 TBS Lemon juice
• Handful of arugula
• Pomegranate arils
• Salt and pepper
Using a vegetable peeler, peel
or pull “ribbons” of zucchini
lengthwise and arrange on
a serving platter. Whisk the
oil, lemon zest and juice in
a bowl and season with salt.
Scatter arugula over the
zucchini, drizzle with dressing
and season with a pinch of
ground black pepper. Sprinkle
with pomegranate arils and
microgreens (optional)