Guest guest Posted March 1, 2009 Report Share Posted March 1, 2009 Zucchini Carpaccio 4 small zucchini, 1 lb. total 1/3 cup loosely packed fresh mint leaves 4 tablespoons extra-virgin olive oil 3 teaspoons freshly squeezed lemon juice 1/4 teaspoon fine sea salt 1/4 cup pine nuts 1 6 oz piece parmesan cheese or use nutritional yeast as sprinkles Garnish: fresh mint sprigs Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates. Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini. Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop. Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with mint, and if available, sliced zucchini blossoms. Quote Link to comment Share on other sites More sharing options...
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