ZUCCHINI CARPACCIO
Raw zucchini has a fresh, green flavor that is lost when the vegetable is cooked. Excellent olive oil and fresh lemon juice make the perfect dressing to bathe the slices in; the acid softens and flavors the zucchini. After the nuts and/or herbs, the garnishes are all optional. Try them in any combination, or play around with others: cracked black pepper, crushed pink peppercorns or crumbled dried chiles.
Provided by Julia Moskin
Categories vegetables, appetizer, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Slice zucchini lengthwise with a mandoline or chef's knife as thinly as you can, and sprinkle lightly with salt. Place in a colander for 30 minutes to remove the excess moisture, tossing occasionally.
- Dry on paper towels and arrange the zucchini in layers in a shallow serving dish, adding slices of garlic between the layers. Drizzle with lemon juice and marinate, refrigerated, for at least 15 minutes and up to 1 hour. If you have more than 2 layers, you may need to turn the zucchini upside down every 15 minutes to coat them evenly with the lemon juice.
- To serve, arrange a few slices of zucchini on each plate. (Remove and discard garlic slices as you go.) Drizzle with olive oil and top with nuts and/or herbs. If you wish, add a few drops of runny honey, a few raisins or some Parmesan shavings.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 182 milligrams, Sugar 2 grams
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Kanoute Live
[email protected]I love that this recipe is so healthy. It's a great way to get your daily dose of vegetables.
The Holiday Project
[email protected]This is a great recipe for a party or potluck. It's easy to make and it's always a crowd-pleaser.
Aria Dean
[email protected]I'm not a big fan of zucchini, but I really enjoyed this recipe. The lemon and Parmesan cheese really brighten up the flavor of the zucchini.
rajeevan rajeevan
[email protected]This recipe is a great way to use up leftover zucchini. I had some extra zucchini from my garden and this was the perfect way to use it up.
The__Mask__Man
[email protected]I love the combination of flavors in this recipe. The zucchini, lemon, and Parmesan cheese are a perfect match.
Facebook Acc
[email protected]This is the perfect recipe for a light and refreshing summer lunch.
Clarrisa Ramos
[email protected]I've never had zucchini carpaccio before, but I'm definitely a fan now. This recipe is so easy to follow and the results are amazing.
valeria pinzon
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids love the bright colors and the lemony flavor.
Chaidhry Maqsod
[email protected]I love that this recipe is so versatile. You can add different herbs, nuts, or seeds to change up the flavor.
Md Monoyar Islam
[email protected]I've made this recipe several times and it's always a winner. It's a great way to showcase fresh zucchini.
Kamar King
[email protected]This is a great recipe for using up extra zucchini from the garden.
Ronald Thomas
[email protected]I'm not a big fan of zucchini, but I really enjoyed this recipe. The lemon and Parmesan cheese really brighten up the flavor of the zucchini.
Albertus Viljoen
[email protected]I made this recipe for a party and it was a hit! Everyone loved it.
Jonathan Cullison
[email protected]I love how simple and quick this recipe is. It's perfect for a weeknight meal.
Precy Wagnar
[email protected]This zucchini carpaccio is a refreshing and delicious summer appetizer! The flavors of the zucchini, lemon, and Parmesan cheese blend together perfectly. I will definitely be making this again.