Zucchini Carpaccio

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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?

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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.

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

Use fresh ricotta.

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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

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Made this a half a dozen times. I like to let the zucchini sit in the lemon juice for at least an hour. A few toasted pine nuts adds some crunch and smoky flavor. It's a perfect palette cleanser before desert!

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I didn't think that raw zucchini would be so good with such a light dressing, but this one is a favorite side of every guest at my table recently. I used a shallot instead of a leek.

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This is one of the best recipe I have ever tried and everyone loves it!

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This recipe is so fresh and delicious. It's perfect for summertime and is a new way to use the zucchini in your garden. My family loved it!

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What a terrific recipe, Tyler! We saved room for a circle of tomatoes in the middle of the plate and they went wonderfully with the zucchini. Not only was it a gorgeous presentation, it was absolutely delicious as well.