LIME, SESAME & COCONUT COURGETTE CARPACCIO
The freshness of this spiralized courgette carpaccio is the ideal counterpart for a spicy dish, so try eating this with curry or sticky ribs
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Starter
Time 20m
Yield Serves 4, as a side
Number Of Ingredients 6
Steps:
- Bring a small saucepan of salted water to the boil. Drop in the edamame beans and cook for 3-4 mins then using a slotted spoon plunge into a bowl of ice-cold water. Once completely cool, tip into a sieve and leave to drain.
- Mix the sesame oil with the lime juice in a small bowl with a little sea salt. Lay the courgette ribbons on a sharing platter. Scatter over the mixed radishes and edamame beans then drizzle over the dressing and top with the toasted coconut.
Nutrition Facts : Calories 180 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein
COURGETTE CARPACCIO
A simple salad that looks stunning on the plate. A mix of courgette colours, fragrant mint and salty ricotta salata make this a feast for the senses
Provided by Barney Desmazery
Categories Lunch, Starter
Time 10m
Number Of Ingredients 6
Steps:
- Cut the ends off the courgettes to make them each about 12cm long. Use a mandolin or swivel blade peeler to shave 4 thin slices from each courgette (use the offcuts and leftovers for another dish). Arrange the courgettes, overlapping, over two plates (alternating the colour if you've used yellow and green) and trim the edges on the plate to make perfect rectangles. Season with flaky sea salt and half the lemon juice. Set aside.
- Stack the mint leaves together, roll tightly, then finely shred. Scatter the mint, pine nuts and rocket over the courgettes, then drizzle everything generously with olive oil and more lemon juice. Scatter over the cheese, finish with the lemon zest and serve.
Nutrition Facts : Calories 185 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
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.
CARPACCIO OF RAW ZUCCHINI
Steps:
- Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over. Sprinkle with the herbs. Garnish garnish with the ricotta cheese and mint leaves, if using; serve.
Nutrition Facts : Calories 245 calorie, Fat 19 grams, SaturatedFat 7 grams, Cholesterol 32 milligrams, Sodium 194 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 9 grams, Sugar 4 grams
ZUCCHINI "CARPACCIO"
A vegetarian take on beef carpaccio features thinly sliced zucchini combined with watercress, lemon juice, and plenty of Parmesan shavings.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add zucchini, and cook 2 minutes. Plunge zucchini into the ice-water bath to stop the cooking, and let cool completely.
- Arrange watercress on a platter, reserving some for garnish. Drizzle with about half the oil and lemon juice.
- Using a mandoline or a box grater, very thinly slice zucchini into rounds. Arrange over watercress. Drizzle with remaining oil and lemon juice. Season with salt and pepper. Top with Parmesan, and garnish with reserved watercress.
ZUCCHINI CARPACCIO
I love this salad. It is so fresh tasting. Also, this has a makes a beautiful presentation. From Dazzling Delightful Delicious.
Provided by susie cooks
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim ends of zucchini and slice diagonally into wafer-thin rounds. Place in bowl.
- Combine the olive oil, lemon juice and zest and season with salt and pepper.
- Pour mixture over zucchini and leave for 5 minutes.
- Pile arugula onto serving plates, then top with zucchini.
- Top with the shaved parmesan.
FRANCESCA'S ZUCCHINI "CARPACCIO"
For this dish, fresh spring-summer zucchini are imperative. I use a 1-mm. food processor-blade as if it were a mandoline to hand-slice the tender zucchini. Can be prepared in 45 minutes or less.
Provided by Faith Willinger
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Slice zucchini into paper-thin rounds either in a food processor fitted with a 1-mm. blade or with a mandoline or other hand-held slicing device. Arrange zucchini rounds in one layer, overlapping them slightly, on a large (about 8 by 12-inch) platter and sprinkle with arugula. Drizzle oil and vinegar over zucchini and season with salt and pepper. With a vegetable peeler shave curls of Parmesan on top.
ZUCCHINI CARPACCIO WITH HOMEMADE RICOTTA CHEESE
Steps:
- Using knife or V-slicer, cut zucchini into paper-thin rounds. Arrange rounds, slightly overlapping, on large platter. Sprinkle lightly with coarse salt and pepper, then green onions. Whisk lemon juice and oil in small bowl. Drizzle dressing evenly over zucchini. Drop small spoonfuls of cheese all over zucchini. Sprinkle with basil and serve.
SUMMER TIME EASY COURGETTE - ZUCCHINI CARPACCIO
A delightful and very elegant summer starter dish that is fresh and easy to make. The combination of the parmesan cheese with the hazenut oil and black olives is a very sophisticated flavour, making this a wonderful dish to serve before any special summer dinner party. If you cannot get hold of hazelnut oil, walnut oil would be a good substitute. Green olives can also be used, but the colours will not be so dramatic! Try to use FRESHLY grated/shaved parmesan cheese from a block, the taste is far better than the pre-packed grated cheese. Wine suggestion - a chilled Chablis or Chardonnay.
Provided by French Tart
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash the courgettes, dry them in kitchen paper, cut off the ends, slice them as thinly as possible and arrange them in layers on a plate. Or, you can peel them into long strips with a potato peeler, vegetable peeler, or a mandolin.
- Pour the both types of oil evenly over the courgettes. Thinly slice the parmesan into shavings and spread over the courgettes. Sprinkle the pine nuts, black olives, a few crushed pink peppercorns ver the top and season to tate with salt and black pepper.
- Wash, dry and finely snip the parsley; sprinkle over the courgettes and serve immediately with fresh crusty bread.
- TIP: The same recipe can be prepared in the following way: leave the courgette slices to marinate in a mix of olive oil, lemon juice, garlic, chives, salt and pepper for 12 hours.
- When it's time to serve, drain the courgette slices, place them on individual plates and finish with a garnish of parmesan, pine nuts and black olives.
Nutrition Facts : Calories 281.8, Fat 24.1, SaturatedFat 6.1, Cholesterol 22, Sodium 513.5, Carbohydrate 6.6, Fiber 2.1, Sugar 2.1, Protein 12.2
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