Zucchini Carpaccio
- Total Time
- 45 minutes, plus marinating
- Rating
- Comments
- Read comments
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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 agree, the next day it is less than wonderful, but you can turn it into a type of vichyssoise that is delicious. Just pick out the nuts first.
An easier way to bring a hint of garlic flavor is to immerse a whole crushed clove in the lemon juice with a little salt for 15 minutes. Remove and discard the garlic before adding the juice to the zucchini. That way you don't have to fuss around with picking out garlic slices.
This recipe has the possibility of being a very good dish. When I prepared it, I followed the recipe exactly and found it to be bland and the taste of the garlic even after removing it, was much to strong and acrid.
Ginger grated fine in the juice of one lemon Omit garlic Top with: Lemon zest of one lemon Fresh sage Thyme Salt and pepper Olive oil Honey
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