Zucchini Carpaccio

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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.

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Served at a dinner party. Great accompaniment to the heavy meal.

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Originally, I used the recipe from his book "Eat this Book" where he uses ricotta cheese and chives. Awesome recipe (especially for the woman, men can sometimes be picky when it comes to zucchini This would probably also be awesome with goat cheese because the "tang" of coat cheese with the lemon juice would be a nice arrangement of flavors.