Carpaccio was invented by the owner of Harry’s Bar in Venice, Italy. Originally it was made of thin slices of raw meat and served with a vinaigrette and parmesan. This version is made of zucchini and served with a vinaigrette and toasted nuts. A dried, aged cheese would be great also so feel free to use parmesan, asiago etc.
Why I Love This Recipe
Beside it being delicious of course, this recipe is super quick to make. I used a mandolin but if you have decent knife skills you could hand-slice the zucchini. Whichever method you use, be careful, blades are sharp!
The homemade vinaigrette and fresh herbs add freshness to this dish so don’t take a short cut by using store-bought dressing and dried herbs.
The texture of the raw zucchini has a little bite to it and has a delicate, organic flavor to it. The fresh lemon juice and olive oil round out those delicate flavors.
Since this recipe is so easy, it’s perfect if you own a zucchini plant and are trying to keep up with your harvest.
HOW DO I STORE THE LEFTOVERS? – Store in an airtight container in the fridge. Take out 20 minutes before serving and let it warm up a little to room temperature.
CAN I USE YELLOW SUMMER SQUASH INSTEAD OF ZUCCHINI? – Absolutely! The texture may be a little different.
How To Make This Recipe
If you are passionate about this dish because of a favorite memory or just love to cook this, let me know about it. I live vicariously through all of the wonderful stories I come across.
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Zucchini by Wikipedia