An easy and fast healthy side dish. Zucchini Carpaccio is thinly sliced zucchini that is tossed with a homemade vinaigrette and garnished with toasted nuts.
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
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Zucchini by Wikipedia