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.
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By corinne0829
on July 31, 2012
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As I was preparing this I almost decided to make something else out of the zucchini. I just couldn't see how the ingrdients were going to work together. I am so glad I stuck with this recipe! It is so light and flavorful- and healthy! The mint is a perfect garnish. What else could we expect from Tyler?
By Viclindley
Phoenix Az
on June 06, 2012
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we make this all the time. It has a really beautiful presentation for entertaining. Tried large size asparagus once as another option it was delicious as well.
By StillerMagnolia
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.
Read all 18 reviews