Zucchini Carpaccio With Feta And Pine Nuts Recipes

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ZUCCHINI CARPACCIO



Zucchini Carpaccio image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 medium zucchini
1/2 lemon, juiced
3 tablespoons olive oil
2 teaspoons minced fresh thyme
Kosher salt and freshly ground black pepper
Parmesan cheese, for shaving
1 baguette, sliced, for serving

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



Zucchini Carpaccio image

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

2 medium zucchini
Salt
2 garlic cloves, thinly sliced
Freshly squeezed juice of 1/2 lemon
2 to 3 tablespoons fruity olive oil
2 tablespoons toasted pine nuts or chopped almonds, and/or chopped fresh herbs
1 teaspoon raw honey, 1 tablespoon raisins or fresh Parmesan shavings (optional)

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 WITH FETA AND PINE NUTS



Zucchini Carpaccio With Feta and Pine Nuts image

This is a great dinner, or party starter. Try using a combination of squash to vary the color on the plate. Enjoy :)

Provided by Queen uh Cuisine

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 medium zucchini, sliced into paper-thin rounds or 2 medium other kinds squash
1 teaspoon finely grated lemon zest
4 teaspoons high-quality extra virgin olive oil
1/4 cup crumbled feta cheese
3 tablespoons loosely packed of fresh mint, coarsely chopped or 3 tablespoons chervil, leaves coarsely chopped
2 tablespoons pine nuts

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.

ZUCCHINI CARPACCIO



Zucchini Carpaccio image

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

1 lb green zucchini
1 lb yellow zucchini
5 tablespoons extra virgin olive oil
1 small lemon, juice of
2 teaspoons lemon zest
8 ounces baby arugula leaves
4 ounces shaved parmesan cheese
salt and pepper

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 WITH FETA AND PINE NUTS RECIPE - (4.5/5)



Zucchini with Feta and Pine Nuts Recipe - (4.5/5) image

Provided by á-103628

Number Of Ingredients 8

2 lbs. zucchini, sliced on an angle (about 1/4 inch or thick)
2 Tbsp. canola oil
2 Tbsp. olive oil
1 Tbsp. minced parsley
2 tsp. minced oregano
1 clove garlic, minced
1/4 cup crumbled feta
2 Tbsp. pine nuts (toasted)

Steps:

  • Toast pine nuts on 300 degrees till lightly brown. Stir. Cool. Preheat grill over medium high. Brush zucchini with canola oil. Grill until tender about 3 min. per side. In a bowl, mix olive oil, parsley, oregano and garlic. Top zucchini with dressing, feta and pine nuts. Serves 4 to 6

ZUCCHINI CARPACCIO



Zucchini Carpaccio image

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

4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz) 1 (6-oz) piece Grana Padano or Parmigiano-Reggiano
Garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs
Special Equipment
a Japanese Benriner** or other adjustable-blade slicer

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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