August recipe: Zucchini Carpaccio

Zucchini Carpaccio
Serves 8

4 small zucchini (about 1 lb total)
2T extra virgin olive oil
2t fresh lemon juice
1/4t fine sea salt
1/8t black pepper
1/4c pine nuts
6oz parmigiano-reggiano, grated or shaved
1/3c loosely packed fresh mint leaves
crostini

  1. Cut zucchini into paper-thin slices with knife or slicer
  2. Whisk together oil, lemon juice, sea salt & pepper. Pour over zucchini slices
  3. Marinate zucchini for 30 - 60 minutes
  4. Overlap slices on platter, drizzle remaining marinade
  5. Top with pine nuts, parmesan & mint

Serve as first course or with crostini

 

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