Recipe courtesy of Melissa d'Arabian
Episode: Clay Pot Cooking
Zucchini Carpaccio
Total:
20 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Using a sharp vegetable peeler, shave the zucchini lengthwise, creating very thin slices. Discard the first slice that is very dark green skin. Arrange the slices on a platter, overlapping the slices.

In a small jar or bowl, place the lemon juice, olive oil, thyme, salt and pepper. Cover and shake well or whisk to blend. Pour the mixture evenly over the zucchini slices. Allow to sit for at least 15 minutes, or for up to an hour.

Use vegetable peeler to shave thin slices of Parmesan over the zucchini, and serve with baguette slices.

IDEAS YOU'LL LOVE

Zucchini with Parmesan

Recipe courtesy of Ina Garten

Zucchini Gratin

Recipe courtesy of Ina Garten

Zucchini Cake

Recipe courtesy of Ree Drummond

Zucchini Parmesan Crisps

Recipe courtesy of Ellie Krieger

Sausage-Stuffed Zucchini Boats

Recipe courtesy of Nancy Fuller

Zucchini Noodle Salad

Recipe courtesy of Damaris Phillips

Zucchini Cakes

Recipe courtesy of Sandra Lee

Carrot and Zucchini Mini-Muffins

Recipe courtesy of Giada De Laurentiis

Baked Farfalle With Escarole and Zucchini

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking