Zucchini Carpaccio
- Yield: 4 1x
Ingredients
Scale
- 2 medium zucchini
- salt for sprinkling
- 2 cloves garlic thinly sliced
- freshly squeezed juice of 1/2 lemon
- 2 to 3 tablespoons fruity olive oil
- 2 tablespoons slivered toasted almonds
- 1 teaspoon raw honey
- fresh Parmesan shavings
- salt and pepper to taste
Instructions
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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.
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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.
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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.
- Category: Appetizer, Salad
- Cuisine: Italian
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