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Summer Squash Carpaccio Recipe

Summer Squash Carpaccio

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Recipe courtesy Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

Showing 1-10 of 16

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  • on May 20, 2012

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    This turned out better than anticipated! I used a mix of shallots, rosemary, thyme and basil and let it marinate most of the day. My kitchen in summer is too hot to cook and this is the perfect thing for a veggie dish I can prep in the morning and have ready for dinner.

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  • on April 23, 2012

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    This was a fantastic recipe! I've never had raw squash and it was light and refreshing. I used thyme for the fresh herbs because that's what I had on hand. I will definitely make this again!

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  • on July 26, 2011

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    Oh my, this is a winner.... very refreshing. Could be an appetizer or salad, even good without the cheese. I used fresh thyme for the herbs, love it!

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  • on July 24, 2011

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    My family and friends loved this. They think I'm, so fab in the kitchen. The best thing about this recipe is that you can tweek it very eaisily to your individual taste by how much of each type of fresh herb you put into the dish. I use fresh herbs from my plantings and made sure the squash "marinated" at least two hours. Used lemon juice and lime zest. Looks so pretty curled up in a loose pile.

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  • on June 20, 2011

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    great summer recipe. Had a friend bring this for an appetizer and it was a hit. Nice and light.

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  • on June 09, 2011

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    My family and I loved this! After it marinaded, I served it on a bed of artisan field greens and it was perfect. Light, refreshing... yum! The only recommendation I have for those who thought it was missing flavor, you have to squeeze the lemon on top of the veggies before the olive oil drizzle or the acid wont be able to works its way into the veggies. This is a really yummy summertime squash dish.

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  • on June 07, 2011

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    Never thought this recipe would actually make the taste grade. I had it as a side dish and it never even made it to dinner. My daughter, who hates vegetables, had eaten it before I could even get it on the table. I was able to get a slice or two of the zucchini and it was really delish. I can't wait to make it again. What a great side for a hot summer evening.

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  • on August 10, 2010

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    The night I made this, I let it sit for at least an hour and it was still bland and too crunchy at serving time. I thought that refrigerating it for a few days would flavor the squash and blend all the seasonings together. Last night I pulled it out, and tasted the result. It was completely 100% better. I added a red ripe garden tomato sliced very thin, some additional olive oil and salt and allowed it to come to room temp. Shaved some parmesan on top at serving and time and WOW! It was absolutely delicious. I realize that I have departed so much from the recipe as written that it is not the same thing anymore. That is why only three stars. Also, at the table we drizzled just a tiny bit of balsamic vinegar over the cheese. Some fresh chopped basil would have been a nice garnish. A very versatile basic recipe.

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  • on August 02, 2010

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    yum!

    My 12yo boy devoured this! Husband and I loved it also.... youngest child never had a chance!

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  • on July 16, 2010

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    I made this recipe last summer for a surprise party and it was a hit. Made it several times through the summer. Went to look for the recipe again this summer and I could not find that issue, so searched hard and long to find again! Simple enough to make just couldn't remember the recipe this year! My whole family loved this salad and an easy way to use the bountiful summer squash and basil or any other of your favorite herbs.

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