Name: Zucchini Carpaccio
Ingredients: 2 medium zucchini; 2 cloves garlic (thinly sliced); 2 tablespoons olive oil (up to 3 tablespoons); 2 tablespoons toasted pine nuts; 0 fresh parmesan shavings; 0 juice of 1/2 lemon; 0 salt to taste

Zucchini Carpaccio

Adapted from the New York Times

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Course Vegetable Dishes

Servings 2 Servings

Ingredients

2 medium zucchini
2 cloves garlic thinly sliced
2 tablespoons olive oil up to 3 tablespoons
2 tablespoons toasted pine nuts
fresh parmesan shavings
juice of 1/2 lemon
salt to taste

Instructions

Slice zucchini lengthwise with a mandolin or chef's knife as thinly as possible. Sprinkle lightly with salt. Place in colander for 30 minutes to drain, tossing occasionally. Dry zucchini on absorbent towel and arrange in layers (no more than three) in a shallow serving dish, adding slices of garlic between the layers. Drizzle with lemon juice and let marinate in the refrigerator for 15-60 minutes. Remove from the refrigerator and drizzle with olive oil, sprinkle with toasted pine nuts and parmesan shavings. (Recipe #908)

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Zucchini Carpaccio

Zucchini Carpaccio

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