Best 5 Zucchini Carpaccio Salad Recipes
**Zucchini Carpaccio Salad: A Refreshing and Vibrant Summer Dish**
Zucchini carpaccio salad is a delightful summer dish that showcases the best of fresh, seasonal produce. Thinly sliced zucchini ribbons are marinated in a tangy dressing of lemon juice, olive oil, garlic, and herbs, resulting in a crisp and flavorful salad that is both light and satisfying. The addition of shaved Parmesan cheese and toasted pine nuts adds a touch of richness and texture, while a sprinkle of fresh basil or mint provides a refreshing burst of flavor. This versatile salad can be served as an appetizer, side dish, or even a light main course. It is also a great way to use up any extra zucchini you may have on hand. With minimal preparation and cooking time, zucchini carpaccio salad is a quick and easy meal that is sure to impress your family and friends.
**In this article, you'll find two variations of zucchini carpaccio salad:**
1. **Classic Zucchini Carpaccio Salad:** This recipe features the traditional combination of marinated zucchini ribbons, Parmesan cheese, pine nuts, and a tangy lemon-herb dressing. It is a simple and straightforward dish that is perfect for any occasion.
2. **Zucchini Carpaccio Salad with Burrata:** This variation adds a creamy and decadent touch to the classic salad. Burrata cheese is a fresh Italian cheese that has a soft, creamy center and a firm outer shell. When paired with the crisp zucchini and tangy dressing, it creates a delightful combination of textures and flavors.
ZUCCHINI CARPACCIO
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Using a sharp vegetable peeler, shave the zucchini lengthwise, creating very thin slices. Discard the first slice that is very dark green skin. Arrange the slices on a platter, overlapping the slices.
- In a small jar or bowl, place the lemon juice, olive oil, thyme, salt and pepper. Cover and shake well or whisk to blend. Pour the mixture evenly over the zucchini slices. Allow to sit for at least 15 minutes, or for up to an hour.
- Use vegetable peeler to shave thin slices of Parmesan over the zucchini, and serve with baguette slices.
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
LEMONY ZUCCHINI RIBBONS
Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. -Ellie Martin Cliffe, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.
Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ZUCCHINI CARPACCIO
Categories Appetizer No-Cook Quick & Easy Mint Pine Nut Zucchini Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 9
Steps:
- Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
- Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
- Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.
- Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.
- *Available at specialty produce markets and some supermarkets. **Available at Asian markets, some cookware shops, and Uwajimaya (800-899-1928).
ZUCCHINI CARPACCIO
Steps:
- Peel 1 pound zucchini into ribbons with a vegetable peeler; spread them out on a platter.
- Whisk together 1/4 cup olive oil and the juice of one lemon.
- Drizzle over zucchini ribbons; season with salt and pepper, and scatter shaved Parmesan over the top.
Tips:
- Choose the right zucchini. Look for small, firm zucchini with smooth, unblemished skin. The younger the zucchini, the better the flavor and texture will be.
- Use a sharp knife to slice the zucchini. This will help you achieve thin, even slices that will cook evenly.
- Don't overcrowd the pan. If you crowd the pan, the zucchini will steam instead of sautéing and will become soggy.
- Don't overcook the zucchini. Zucchini cooks quickly, so keep an eye on it to prevent it from becoming mushy.
- Serve immediately. Zucchini carpaccio is best served immediately after it is made. The zucchini will lose its crispness if it sits for too long.
Conclusion:
Zucchini carpaccio is a refreshing and flavorful salad that is perfect for a summer meal. It is light and healthy, yet still satisfying. The simple ingredients allow the natural flavor of the zucchini to shine through. This salad is sure to be a hit at your next gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
