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"
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.
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. Then garnish with the ricotta cheese and mint leaves, if using.
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
FRANCESCA'S ZUCCHINI CARPACCIO
Steps:
- Slice the zucchini into paper-thin rounds on a mandoline or meat slicer, or with a 1-millimeter food-processor blade. Lay the slices on a large serving platter. Sprinkle the arugula over the zucchini. Drizzle with the oil and balsamic vinegar and season with salt and pepper. Shave curls of Parmigiano directly over the platter to cover the zucchini and arugula. Serve immediately.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 13 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 329 milligrams, Sugar 1 gram
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 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.
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
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.
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