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.
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 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 SALAD
Provided by Melissa Roberts-Matar
Categories Cake Cheese Vegetable Side Vegetarian Quick & Easy Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 8
Steps:
- Cut zucchini crosswise into paper-thin slices with slicer.
- Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
- Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
- Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss.
- Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
CARPACCIO DI ZUCCHINI
Make and share this Carpaccio Di Zucchini recipe from Food.com.
Provided by southern chef in lo
Categories Fruit
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler. Place zucchini in medium bowl. Add almonds and dressing; mix well. Set aside.
- Place baguette halves on large baking sheet; spread evenly with margarine. Sprinkle with cheese. Broil 3 inches from heat 2 to 3 minutes or until edges and cheese are browned.
- Spread zucchini mixture evenly onto each baguette half. Serve immediately.
- serve with spaghatti sauce (optional).
Nutrition Facts : Calories 1383.6, Fat 25.5, SaturatedFat 4.9, Cholesterol 3.3, Sodium 2933.5, Carbohydrate 241.1, Fiber 15.9, Sugar 3.5, Protein 44.9
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).
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