Zucchini Carpaccio
- Total Time
- 45 minutes, plus marinating
- Rating
- Comments
- Read comments
Ingredients
- 2medium zucchini
- Salt
- 2garlic cloves, thinly sliced
- Freshly squeezed juice of ½ lemon
- 2 to 3tablespoons fruity olive oil
- 2tablespoons toasted pine nuts or chopped almonds, and/or chopped fresh herbs
- 1teaspoon raw honey, 1 tablespoon raisins or fresh Parmesan shavings (optional)
Nutritional analysis per serving (6 servings)
66 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 188 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice zucchini lengthwise with a mandoline or chef’s knife as thinly as you can, and sprinkle lightly with salt. Place in a colander for 30 minutes to remove the excess moisture, tossing occasionally.
- Step 2
Dry on paper towels and arrange the zucchini in layers in a shallow serving dish, adding slices of garlic between the layers. Drizzle with lemon juice and marinate, refrigerated, for at least 15 minutes and up to 1 hour. If you have more than 2 layers, you may need to turn the zucchini upside down every 15 minutes to coat them evenly with the lemon juice.
- Step 3
To serve, arrange a few slices of zucchini on each plate. (Remove and discard garlic slices as you go.) Drizzle with olive oil and top with nuts and/or herbs. If you wish, add a few drops of runny honey, a few raisins or some Parmesan shavings.
Private Notes
Comments
Surprisingly good, one of those simple, yet fancy recipes. I used roughly chopped toasted slivered almonds and shaved Grana Padano. I'll do this for company.
A secret for storing zucchini salads is to nest a small bowl or ramekin upside down in a storage bowl (two round bowls work best) and put the salad on top. The juices drain out of the zuc and collect under the interior bowl. The zuc is dry and the watery juice can be used in soups.
I used just a regular old potato peeler. Made the slices paper thin. Try again! You’ll love it!
Made this yesterday and it was a hit--no one knew it was zucchini which can be a plus this time of the year lol. After the stay in the colander I wrapped the zucchini and left it in the fridge til close to serving. I marinated garlic cloves in the dressing as suggested and used the juice of a whole lemon. Just tossed it all together with parmesan and mint.
This year we grew Tromboncino squash and I used it for this recipe - it’s very dense and the texture worked great - wasn’t mushy the next day!
Dill and pistachios bring it to a new level