Zucchinicarpacciowithavocado Recipes

Steps:

• Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks. Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.

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.

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.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.
• Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

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.

Steps:

• Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini.
• Arrange zucchini on a platter, slightly overlapping the slices.
• Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper.
• Sprinkle remaining ingredients over zucchini and serve.

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).

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.