Summer Time Easy Courgette Zucchini Carpaccio Recipes

ZUCCHINI CARPACCIO

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

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.

SUMMER SQUASH CARPACCIO

Steps:

• Thinly slice 1 yellow squash and 1 zucchini lengthwise (a mandoline works best); arrange a few slices on a plate in a single layer. Sprinkle with minced shallots and chopped mixed herbs, drizzle with lemon juice and olive oil, and season with salt and pepper. Repeat to make about 5 layers. Top with grated pecorino; let marinate for 20 minutes.

ZUCCHINI CARPACCIO

Steps:

• Split the zucchinis lengthwise, then cut crosswise into 1/8" slices. Place in bowl.
• Add lettuce and chopped mint. Combine well.
• Whisk oil, lemon juice, salt and pepper well. Pour over veggies. Mix.
• Can be eaten right away or chilled about 1/2 hour.

ZUCCHINI CARPACCIO

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).

FRANCESCA'S ZUCCHINI "CARPACCIO"

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.

COURGETTE CARPACCIO

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.

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.

SUMMER TIME EASY COURGETTE - ZUCCHINI CARPACCIO

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.