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
Provided by Food Network
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Carefully slice the zucchini paper-thin on a mandoline and lay the slices out onto a large platter as you work.
- Sprinkle the surface of the zucchini with the chopped blanched almonds. Squeeze the lemon over the zucchini and almonds and season with salt and pepper. Drizzle the oil over the platter. The platter can sit for up to 20 minutes this way, allowing the flavors to gently marinate the zucchini, but still leaving a crunch of the raw zucchini.
- Just before serving, tear the mint leaves and strew over the platter. Season again with salt and pepper and serve at room temperature.
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.
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
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.
ZUCCHINI CARPACCIO
From Leo's restaurant in Florence, Italy (thanks to Julie Backus) - and another one of those deceptive Italian recipes that makes you think this would be gross. As with most authentic Italian and French dishes, the quality of the ingredients is critical to success. In other words, get your zucchini from the closest garden when in season (don't bother in winter), splurge on a great olive oil that has some taste, even a good french salt can really make this recipe shine. Also, the thin slicing of the zucchini is also important, so take your time, if you don't have a mandoline to cut them.
Provided by Wade in Indianapolis
Categories Vegetable
Time 10m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the zucchini lengthwise with a mandolin very thin.
- Place the zucchini in a bowl with the sliced leeks; season with salt and pepper.
- Drizzle over the olive oil and lemon juice.
- Mix gently.
- At this point you can refrigerate the dish to let the flavors blend.
- When ready to serve, place on serving dish and top with shaved slices of parmesan.
Nutrition Facts : Calories 91.2, Fat 5.9, SaturatedFat 2.7, Cholesterol 12.5, Sodium 243.3, Carbohydrate 4, Fiber 0.8, Sugar 1.4, Protein 6.2
ZUCHINNI CARPACCIO WITH AVACADO
Steps:
- 1. Stir together lemon juice, 1/2 teaspoon salt, oil and shake to blend. 2. Slice zucchini lengthwise as thinly as possible. Spread slices on platter and drizzle with lemon mixture. Cover with plastic wrap and marinate at room temperature for 30 minutes. 3. Alternate zucchini and avocado slices on individual salad plates, slightly overlapping each slice. Sprinkle with pistachio nuts. Season with salt to taste.
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- Combine the lemon zest and salt in a spice grinder, and grind into a fine powder. Transfer to a small jar and close the lid. (Store, sealed in the jar, in the refrigerator for up to 1 week. After that the lemon flavor will begin to fade.)
- In a small jar with a lid, combine the lemon juice and 1/4 teaspoon Lemon Zest Salt. Cover with the lid and shake to blend. Add the oil and shake to blend.
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