Zucchini Carpaccio

Zucchini Carpaccio

I am convinced that the only reason Bryan adored this dish is because I called it carpaccio. The name evokes sentiments of thinly shaved meat (beef), but in this case it is zucchini – something that would normally be spurned in my household. This dish is so easy and so delicious. I first had it at some random pizza,turned gourmet, restaurant in my hometown of Chicago. Essentially, it is a salad made with thinly sliced zucchini, and, in my case, I added arugula (because I can hardly resist adding arugula to anything, but you could omit the arugula and serve it simply as zucchini). If you wanted to go with a different color scheme, you could use summer squash (yellow). This is easy to prepare and comes together in minutes. Serves 4.

INGREDIENTS:

  • 3 Medium to Large Zucchini
  • 1/2 Bag Baby Arugula
  • 3 TBS. Extra Virgin Olive Oil (I only specify “Extra Virgin” if it is being used raw – as in a salad dressing- so pull your best stuff out of the cupboard for this)
  • Juice of 1 Lemon
  • 1 tsp. Salt
  • 1/4 tsp. Freshly Ground Pepper
  • 1/4 Cup Shaved Parmesan Cheese

INSTRUCTIONS:

Cut off the top and bottom ends of the zucchini. Using a mandolin (preferable) or knife, slice zucchini lengthwise into thin slices (as thin as possible). Cut zucchini slices into 2″ pieces. Combine olive oil,  lemon juice, salt and pepper in a large non-reactive (glass or plastic) bowl.  Add zucchini to bowl and mix until well coated. Plate zucchini. Add arugula to bowl and mix until well coated. Add arugula to plate amongst zucchini slices. Add shaved Parmesan to dish and serve.

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