Zucchini Carpaccio

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Here’s another fabulous way to serve summer zucchini. If you have a very sharp knife and fine motor control, you can slice them by hand. Otherwise, you’ll need a slicer, like a mandoline or the inexpensive and wonderful Feemster Slicer. You can serve Zucchini Carpaccio on their own, or add avocado or tomato for a larger salad. SAM

1 tablespoon balsamic vinegar
1/4 cup olive oil
1/4 teaspoon sea salt
8 (4 to 5-inch/2-ounce) zucchini, trimmed
1 tablespoon pine nuts, toasted
Chopped parsley
Shaved Parmesan

In a small glass, whisk together the vinegar, oil, and salt. With a slicer or sharp knife, cut the zucchini into very thin strips. Spread on a plate and drizzle with the vinegar mixture. Cover with plastic wrap and marinate at room temperature for 1 hour. Arrange on salad plates with the marinade and top with pine nuts, parsley, and Parmesan.
Makes 4 servings.

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3 Responses to Zucchini Carpaccio

  1. Hi Emily,
    A new header! I like to change the look once in a while. Today also I changed my blog look. Hope you liked it.

    I have never made a salad like this before. I thought we cannot eat raw zucchini. Must try this definitely.

    From your comment for snake gourd we can understand that you will find an alternative if the ingredient is not easily available. Thats what an expert does!

  2. rockyroadoflove says:

    Hi Latha,

    I like your new look and your ‘yum’ blog sweets contest. My recipe won’t be Indian, but I’ll send something soon.

    I, too, thought we couldn’t eat raw zucchini. But then I discovered that very young, tender squash are great thinly sliced in a salad, even on pasta or rice.

    I will find an alternative for snake gourd. Except for risen cakes, I never met a recipe I couldn’t change. That’s what makes cooking so much fun.

  3. Hi emily,
    Do participate in my event. I just need a veg recipe without eggs.

    I certainly will. Maybe a vegetable tart or an eggplant dish?

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