You are here: Home » Recipes » Fennel & Zucchini Carpaccio Fennel & Zucchini Carpaccio Recipe by Our Cookbook Collection Yield 2-3 servings Both fennel and courgettes/zucchini are delicious when eaten raw. PrintEmail Ingredients 9 ounces young green courgette/zucchini6 1/2 ounces young fennel bulb1 tablespoon chopped fresh parsley1 tablespoon snipped fresh chives or spring onions/scallions2 small fresh rosemary sprigs, whole1 clove garlic, crushed1/2 teaspoon sea salt, or to taste2 tablespoons apple cider vinegar, or to taste3 tablespoons flaxseed or other oil1 teaspoon organic mustard (optional)1 teaspoon raw agave nector Instructions Very thinly slice the zucchini and fennel with a sharp knife or mandoline and put in a shallow bowl. Mix together all the remaining ingredients to make a marinade and spread over the vegetables in the bowl. Allow to marinate for several hours before serving. Any leftovers can stay in the fridge for a few days, as the marinating process will continue and the veggies will acquire a stronger, slightly pungent taste. Reprinted with permission from Raw Food Kitchen by Dunja Gulin, Ryland Peters & Small.