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 CARPACCIO
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
Provided by Food Network
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Carefully slice the zucchini paper-thin on a mandoline and lay the slices out onto a large platter as you work.
- Sprinkle the surface of the zucchini with the chopped blanched almonds. Squeeze the lemon over the zucchini and almonds and season with salt and pepper. Drizzle the oil over the platter. The platter can sit for up to 20 minutes this way, allowing the flavors to gently marinate the zucchini, but still leaving a crunch of the raw zucchini.
- Just before serving, tear the mint leaves and strew over the platter. Season again with salt and pepper and serve at room temperature.
ZUCHINNI CARPACCIO WITH AVACADO
Steps:
- 1. Stir together lemon juice, 1/2 teaspoon salt, oil and shake to blend. 2. Slice zucchini lengthwise as thinly as possible. Spread slices on platter and drizzle with lemon mixture. Cover with plastic wrap and marinate at room temperature for 30 minutes. 3. Alternate zucchini and avocado slices on individual salad plates, slightly overlapping each slice. Sprinkle with pistachio nuts. Season with salt to taste.
ZUCCHINI CARPACCIO
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
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
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.
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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