Zucchini Carpaccio

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: Lo Cal High Flavor

Picture of Zucchini Carpaccio Recipe Photo: Zucchini Carpaccio Recipe
Rated 5 stars out of 5
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  • Read 16 Reviews
Total Time:
15 min
Prep
15 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 2 medium zucchini
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 lemon, juiced
  • 1 leek, white part only, sliced thinly
  • 1/4 pound piece Parmesan
  • Fresh mint leaves, for garnish

Directions

Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks. Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.

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Newest Ratings and Reviews

Read all 16 reviews

  • on June 22, 2011

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    Tasty as is but SUPER tasty when I added yellow squash, English cukes, tomatoes all sliced super thin on the mandolin and arranged in a pretty pattern. Layer them and brush a lemon caper evoo dressing on each thin layer. Sprinkle feta over last layer. Allow to marinate in fridge for 1 - 2 hours. ALWAYS a big hit and I serve it often.

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  • on June 19, 2010

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    I used the sweetest zucchini, and mint, leeks, and dill.
    What a show stopper and wonderful taste

    Use fresh ricotta.

    people found this review Helpful.
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  • on January 21, 2010

    Flag

    Dear Tyler,

    We (at home LOVE it! My husband, and my 5 year old daughter, loved this recipe. I used lime (instead of lemon and we liked it a lot!

    Thanks a Million!

    Elizabeth

    people found this review Helpful.
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