When the zucchini surplus occurs around mid-Summer, I'm always looking for new and interesting ways to eat them. One of my favorites is the super-simple zucchini carpaccio. Sliced super thin with just a bit of olive oil, lemon juice and a few strips of high quality Parmesan cheese, the zucchini really shines.
- 2 large zucchini
- 1/2 lemon (approximately 1 1/2 tsp juice)
- 1 1/2 tbsp olive oil
- 1 oz Parmesan cheese (Asiago will work as well)
- Salt and Pepper
Use a mandoline slicer to thinly slice zucchini into discs in a medium sized bowl with a lid. Squeeze 1/2 lemon over the zucchini. Drizzle with olive oil. Sprinkle with salt and pepper to taste. Cover the bowl with the lid and shake the heck out of it until all of the slices are well coated. Plate the zucchini and dress with a few strips of thinly sliced cheese.
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