the thin chef

Zucchini Carpaccio

I’ve seen this beautiful zucchini preparation a few times recently in magazines and around the internet, so when I picked up two pounds of the pretty green squash from our co-op, I thought I’d give it a try myself.

I love cooked zucchini, but thinly sliced, zucchini is also really tasty raw. Simply dressed with lemon zest, lemon juice, and olive oil, and studded with fresh basil and mint, it’s a lovely little salad. I sprinkled some feta over top (my crazy cheese-hating husband doesn’t like it, which is why it’s only on half), which added a perfect creaminess and saltiness. It would probably also be delicious with shaved parmesan or creamy fresh ricotta (or both).

Summer squash is crazy abundant right now, and this is the perfect use for it. It’s a perfect accompaniment for just about anything, but I imagine it would be most delicious next to some grilled fish. If you don’t have a V-slicer or mandoline for cutting the zucchini, you could always peel them into long strips with a vegetable peeler, or just use your best knife skills to cut them as thinly as possible.

Zucchini Carpaccio
Serves 4

2 medium zucchini, stem tops and bottoms removed, sliced paper thin
Zest and juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
Coarse salt
Freshly ground black pepper
4 basil leaves, torn into small pieces
4 mint leaves, torn into small pieces
1/4 cup crumbled feta cheese

Arrange zucchini slices on a serving plate. Sprinkle with lemon zest and juice, then drizzle with oil. Season with salt and pepper, and evenly distribute herbs over the plate. Top with feta.

This entry was posted on Friday, August 20th, 2010 at 10:34 am and is filed under healthy, inspiration, quick and easy, salad, side dish, vegetables, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

 

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