Thursday, September 29, 2011

Zucchini Carpaccio

This is hands down my favorite zucchini recipe! Zucchini is cheap and abundant right now and I have several of them in my fridge and am always looking for new ways to use them.  This recipe took zucchini to a place I did not know it could go.  It was light, tangy and full of a lot of different flavors.  The lemon gave it some zing, the olive oil gave it body, the dill made it fresh, and the pine nuts added a welcome crunch.  The original recipe came from Epicurious and I made a few variations.  This recipe works as a side for two or an appetizer for a few.  Double it if you want to serve more.

1 small zucchini, sliced very thinly 
2 Tbs. EVOO
2 tsp of fresh lemon juice
1 1/2 Tbs of pine nuts
1 Tbs. of fresh dill
kosher salt & freshly ground pepper

1) Cover a plate with the zucchini slices. 
2) In a small bowl, mix the EVOO and lemon juice and drizzle it over the zucchini slices. 
3) Sprinkle with salt, pepper, pine nuts and the dill.
4) Let marinate for 10-20 minutes and serve. 

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