Ever wonder what to do with zucchini that is a little bit different from your usual preparations? Well, here is a recipe for zucchini carpaccio that is refreshing, delicious and makes great use of zucchini.
Zucchini Carpaccio
(serves 4)
4 small zucchini or about 1lb
4 tbsp good quality olive oil
2 tbsp lemon juice (fresh squeezed)
1 tsp capers, chopped fine
1 tbsp finely chopped basil
salt and pepper
Parmesan for shaving over the top
1. Using a mandolin, thinly slice the unpeeled zucchini into paper thin slices. Arrange them in a single layer in a circular pattern on chilled salad plates. Slightly overlap the zucchini slices to make a circle.
2. While constantly whisking, add the olive oil to the lemon juice in a slow drizzle until thickened. Add the basil and capers then season with salt and pepper.
3. Drizzle the dressing evenly over the sliced zucchini and garnish with freshly shaved Parmesan.
