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From the River City Kitchen

Marinated Zucchini Carpaccio

Warmer temps call for lighter sides. Here's an easy and flavorful side dish to add to your rotation that is sure to impress. From our kitchen to yours!

Prep Time: 45 minutes 

Cook Time: 0 minutes 

Ready In: 1 hour 45 minutes 

Serves: 6 


  • 1 pound zucchini, sliced thin with a mandolin or vegetable peeler

  • Kosher salt and freshly cracked black pepper, to taste

  • 1/4 cup extra-virgin olive oil

  • Juice and zest of 1/2 lemon

  • 1/2 cup mixture of fresh herbs: mint, basil, fennel (all chopped)

  • 1/3 cup toasted pine nuts

  • 4 cloves garlic, whole, peeled, & crushed

  • 1/2 cup Pecorino Romano, shaved, for garnish


  1. “Sweat” zucchini by sprinkling with salt and allowing to drain in a colander for 30 minutes.

  2. Meanwhile, whisk together olive oil, lemon juice, lemon zest, and all fresh herbs in medium mixing bowl. Add salt and pepper, to taste.

  3. Pat zucchini dry with clean kitchen towel and arrange neatly at the bottom of a 9”x13” glass casserole dish, flat, letting slices slightly overlap. Pour over just enough lemon herb marinade to cover and sprinkle with pine nuts.

  4. Start a new layer and repeat same process until zucchini is gone. Place crushed garlic cloves on top.

  5. Marinate in the fridge for at least 30 minutes, or up to 1 hour. Remove garlic cloves, and garnish with fresh herbs and shaved Pecorino. Enjoy!