Photo: Zucchini Carpaccio Recipe
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 16 reviews
By StillerMagnolia
on June 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By caroleesig_5463855
san carlos, CA
on June 19, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used the sweetest zucchini, and mint, leeks, and dill.
What a show stopper and wonderful taste
Use fresh ricotta.
By egaubeka_11864977
Atlanta, GA
on January 21, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Read all 16 reviews