Zucchini Carpaccio
This zucchini carpaccio is the perfect choice year round to serve as an appetizer, side dish or a light lunch. I like to drizzle the plate with a marinade of extra virgin oil oil and some sea salt and lemon juice to taste before adding the zucchini. Very carefully use a mandoline to thinly slice the zucchini. Garnish with pine nuts, cheese shavings and a dash of lemon zest.
Ingredients
- 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 and a little lemon zest for decoration
- 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, several fresh mint sprigs, or edible flowers
- Special equipment: mandoline or adjustable-blade slicer
Instructions
- 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 and optionally a little lemon zest.
Recipes provided by Skinny Times | the skinny on health, fitness, and living!
http://skinnytimes.com/zucchini-carpaccio/
