ZUCCHINI CARPACCIO
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
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.
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.
ZUCCHINI ALFREDO
Excellent! Shredded zucchini in a creamy sauce.
Provided by Terry
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
- Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 44.1 g, Cholesterol 72.4 mg, Fat 17.4 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 6.7 g, Sodium 517.2 mg, Sugar 3.3 g
ZUCCHINI CARPACCIO WITH FETA AND PINE NUTS
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
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.
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