zucchini carpaccio.




have i posted this gem already?  this is one of the most surprisingly delicious dishes i’ve ever had.  there’s a chemical reaction that happens between the lemon juice, the salt, and the zucchini.  it’s incredible.  i’ve been known to polish off an entire plate of these without stopping.  sounds like me.

zucchini carpaccio (zoo-kee-nee car-paw-cho)

there ~ your italian lesson is over.  hee hee

  • slice two zucchini very thinly.  you can use a mandolin, or make very thin slices with a regular knife.  you can also use a vegetable peeler and slice the zucchini lengthwise.  
  • spread out the zucchini on a platter and salt liberally with sea salt.  let sit for 10 or 15 minutes.
  • add a thin stream of olive oil, the zest and juice of a lemon, some kind of onion, like shallot, green onion, or leek, tons of grated parmesan, fresh cracked black pepper, sliced kalamata olives, chopped basil, and chopped tomatoes if you have them.  in fact, you don’t need any of these extra ingredients.  just the zucchini, salt, olive oil, lemon and parmesan are all you need for the most delicious fresh vegetable dish ever.  i mean it.

try this.  i think you’ll love it, and it’s a fast and easy way to make an attempt at eating the amount of raw vegetables we really should be taking in on a daily basis.  

here’s a mouth watering pic…



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