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Carpaccio of Raw Zucchini Recipe

Carpaccio of Raw Zucchini

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on May 18, 2008

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    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.

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  • on March 29, 2008

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    i just purchased zucchini yesterday. will get the leeks today. can't wait to try . simple and elogent looking dish.

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  • on March 29, 2008

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    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.

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  • on August 19, 2007

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    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.

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  • on July 24, 2007

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    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.

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  • on July 15, 2007

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    This dish was so easy and impressed my guests. It is a perfect summertime appetizer or side. Add yellow squash for more color.

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  • on July 11, 2007

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    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

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  • on July 09, 2007

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    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.

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  • on July 05, 2007

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    This was wonderful and easy if you have the right tools, a mandoline, for slicing the zuchinni.

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  • on July 04, 2007

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    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.

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