Thursday, February 23, 2012

Zucchini Carpaccio Salad

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We were browsing through this month's food magazines and came across this amazing recipe from Clean Eating. Carpaccio is typically meat thinly sliced or pounded thin and served as an appetizer.  This dish takes that idea and transfers to Zucchini.  We love the cooking tip of using a potato peeler to make slicing the zucchini into thin slices a breeze!
Zucchini Carpaccio Salad

1 lb zucchini, sliced into paper thin slices
1/4 cup extra virgin olive oil (We used STAR's California EVOO)
Juice 1 lemon
Sea Salt and fresh ground pepper, to taste
6 tbsp shaved low-fat Parmigiamo-Reggiano Cheese
4 tbsp toasted unsalted pine nuts

On a large platter, arrange the zucchini, allowing slices to overlap. In a small bowl. whisk oil and lemon juice. Drizzle over top of zucchini and season with salt and pepper. Sprinkle on cheese and nuts and serve immediately.


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