Zucchini Carpaccio
Serves 8
4 small zucchini (about 1 lb total)
2T extra virgin olive oil
2t fresh lemon juice
1/4t fine sea salt
1/8t black pepper
1/4c pine nuts
6oz parmigiano-reggiano, grated or shaved
1/3c loosely packed fresh mint leaves
crostini
- Cut zucchini into paper-thin slices with knife or slicer
- Whisk together oil, lemon juice, sea salt & pepper. Pour over zucchini slices
- Marinate zucchini for 30 – 60 minutes
- Overlap slices on platter, drizzle remaining marinade
- Top with pine nuts, parmesan & mint
Serve as first course or with crostini
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