Zucchini Carpaccio

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Contributed by: Chef Pascal Lorange

Zucchini Carpaccio

Recipe type: Yield: 8 Prep time: Cook time: Total time:


A light, easy-to-make zucchini recipe for summer entertaining, FIG & OLIVE Executive Chef Lorange’s vegetarian-friendly take on carpaccio showcases

Ingredients:

1 lb zucchini
4 TBSP pine nuts
4 TBSP extra virgin olive oil
3 TBSP fresh lemon juice
1 pinch freshly ground pepper
1 pinch fleur de sel
6 TBSP shaved Parmigiano-Reggiano

Directions:

  1. Slice the zucchini penny-thin using a mandoline slicer.
  2. Arrange the slices, slightly overlapping, on a large platter.
  3. Cover with plastic wrap and refrigerate.
  4. Toast the pine nuts over medium-heat in a dry saute pan until slightly brown (about a minute) and set aside.
  5. In a small bowl, whisk the olive oil and lemon juice.
  6. Drizzle the dressing over the zucchini.
  7. Season with pepper and fleur de sel.
  8. Sprinkle with cheese and pine nuts.

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