Zucchini Carpaccio Recipes

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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



Zucchini Carpaccio image

Provided by Tyler Florence

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 medium zucchini
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
1 leek, white part only, sliced thinly
1/4 pound piece Parmesan
Fresh mint leaves, for garnish

Steps:

  • Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks. Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.

ZUCCHINI CARPACCIO



Zucchini Carpaccio image

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 10m

Number Of Ingredients 5

1 pound zucchini
1/4 cup olive oil
Juice of 1 lemon
Salt and pepper, to taste
Parmesan, shaved, to taste

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"



Zucchini

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

2 medium zucchini
4 ounces watercress or baby arugula
6 tablespoons extra-virgin olive oil
Juice of 2 lemons
Sea salt flakes, and freshly ground pepper
2 ounces Parmesan cheese, shaved

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.

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

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).

ZUCCHINI CARPACCIO WITH HOMEMADE RICOTTA CHEESE



Zucchini Carpaccio with Homemade Ricotta Cheese image

Provided by Sisi Carroll

Categories     Cheese     Dairy     Vegetable     Side     Easter     Picnic     Vegetarian     Low Cal     Dinner     Ricotta     Squash     Zucchini     Spring     Summer     Bon Appétit

Yield 10 servings

Number Of Ingredients 8

5 medium zucchini, trimmed
Coarse kosher salt
Freshly ground black pepper
2 green onions, thinly sliced
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Homemade Ricotta Cheese
2 tablespoons chopped fresh basil

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.

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Top Asked Questions

What is zucchini Carpaccio?
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.
What to do with zucchini?
Place a layer of zucchini to cover the bottom of a platter. Season with salt and pepper and drizzle with a little olive oil and lemon juice. Repeat layering zucchini, salt, pepper, olive oil and lemon juice until all zucchini is used up. Let marinade for at least 10 minutes. Right before serving, top with fresh arugula, shaved Parmesan and serve.
How to cook Zucchini on the stove top?
In a medium bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the zucchini and toss well; let stand for 3 minutes. Arrange the zucchini slices, overlapping them slightly, on a platter.
How do you cook zucchini in a colander?
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.

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