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Carpaccio of Raw Zucchini
Recipe courtesy Tyler Florence Show: Tyler's Ultimate Episode: Ultimate Chicken Kabobs Overall User Rating: 
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Zucchini, a refreshing accompinamnet to any entree
07/19/2008 at 10:01am
User: David from Naples, FL User Rating:
This recipe is so quick and easy to make. It is packed full of flavor combinations and textures. Don't hesitate to use it. You won't be sorry.
added cheese
07/04/2008 at 06:47pm
User: Anonymous User Rating:
I used some small bits of mild gorgonzola and it was delicious- added a very nice tangyness. This recipe is amazing, one to add to you permanent stash.
Light & fresh
05/29/2008 at 03:27pm
User: Robin from Methuen, MA User Rating:
Made this for Memorial Day. Served it with beef filets. It was amazing! I used chervil, dill, & chives. I got all of the herbs freash out of my herb garden. This is a keeper.
Delicious
05/18/2008 at 09:32pm
User: VICKI from haverhill, MA User Rating:
Watched show this am and made this dish for dinner tonight. Served w/ grilled chicken, mediterraen orzo salad and Oyster Bay Savignon Blanc. I subsituted feta cheese for ricotta and used fresh mint and fresh thyme for herbs. Yummy!!..Nice and light and very flavorful.Everyone LOVED IT. Can't wait to make again , especially when the locally grown zucchini are available.
foodie
03/29/2008 at 09:35am
User: Anonymous User Rating:
i just purchased zucchini yesterday. will get the leeks today. can't wait to try . simple and elogent looking dish.
pretty and delicious
03/29/2008 at 08:55am
User: JOANN from baltimore, MD User Rating:
This recipe is so easy and delicious. Makes an elegant appearance on the table, and is better the next day. I use cottage cheese and spring onions, and chives when I have them. My husband loves this and I made at least once a week for just the two of us, but also make for company and family gatherings.
More thoughts on how to grill this
08/19/2007 at 04:45pm
User: PAT from Charlotte, NC User Rating:
Rated this recipe previously as fantastic. Just thought of another way to grill, tried it & it worked like a charm. I didn't use kebobs (u take the food off them anyway). Instead, I used cheap throw away aluminum roasting pans. Cut the chix & sausage, seasoned it per recipe. Heated gas grill to med hi, put chix & sausage & bay leaves in the aluminum pans & put on grill, closed lid. Cooked till 5 min B4 done, then added bread. No burnt bread. No hot skewers. Still got brown grill marks on chix & sausage. Fantastic & nothing to wash from the grill.
Curious...but good!
07/24/2007 at 10:56pm
User: Vanessa from Oakdale, CA User Rating:
I was curious about this recipe and wanted to try it since I have alot of zucchini from my garden. I used both yellow and green zuccs, which made a very pretty plate. I couldn't find chevril or chive blossoms, so I used herbs from my garden: basil, thyme and oregano. It was delicious - my family loved it. Perfect summertime vege dish.
Simple and impressive
07/15/2007 at 06:35am
User: DM from Jensen Beach, FL User Rating:
This dish was so easy and impressed my guests. It is a perfect summertime appetizer or side. Add yellow squash for more color.
Yummy!
07/11/2007 at 12:57pm
User: Anonymous User Rating:
I made this salad with yellow and green zucchini alternating. I didn't have leeks so I used spring onions instead and I had feta and used that instead of riccota. It was delious.
a veggie ceviche
07/11/2007 at 04:06am
User: Pat from Ormond Beach, FL User Rating:
was so good--used a sweet white onion instead of leek and used feta cheese--was different and our company really like it--thanks!!!Pat, Ormond Beach
Fresh!
07/09/2007 at 11:41pm
User: Matt from Apple Valley, MN User Rating:
I made this recipe for our 4th of July Party and it turned out great, details here, http://suburban-gourmet.com/2007/07/05/carpaccio-of-raw-zucchini/ Thanks Tyler for this recipe. It was a total homerun! It's fresh and light and packed with a little lemon kick.
Terrific side instead of salad
07/05/2007 at 10:05am
User: Anonymous User Rating:
This was wonderful and easy if you have the right tools, a mandoline, for slicing the zuchinni.
What to do with a giant zucchini
07/04/2007 at 10:12pm
User: Debra from Norfolk, VA User Rating:
We were given a giant zucchini from a friend's garden. I'm not kidding, all this thing did was make people laugh and then speculate as to how it would taste. The next night, we were watching Tyler Florence and behold, he did this recipe. Well, we both took notes, and Hublet did something about it. He took half the zucchini (it really was this big) instead of two, broke out the mandolin, sliced it, did the fresh lemon juice/evoo thing, sliced and cleaned the leeks, and then, because he couldn't remember the exact herb combination, found one at the store that featured chives, arugula, and basil. The bitterness of the arugula was more than balanced by the basil and ricotta. He also zested the lemon and added that to the herb mixture. It's to die for. Made two hugs platters, and the platter on the second day was even better than the first. Just don't add the ricotta until just before serving.
Simple, beautiful, and surprisingly delicious!
07/01/2007 at 07:32pm
User: Anonymous User Rating:
Everyone absolutely loved this. I used goat cheese instead of ricotta and just used chives, not a mix of herbs -- worked great!