Thursday, August 6, 2009


If you're looking for ways to use up an excess of zucchini, have I got a surprise for you! I really didn't expect to like this very much, as I'm not a huge fan of any squashes or of mint, but boy, was I ever surprised. Try it. You'll like it!

Zucchini Carpaccio (adapted from a recipe by Kemp Minifie, found in Gourmet Magazine)

Slice a bunch of zucchini into thin rounds with a handheld mandoline, working right over a large platter. Overlapping layers is fine. Drizzle with fresh lemon juice (I didn't have any lemons on hand, so I substituted some white balsamic vinegar), and olive oil, and season it with flaky Maldon sea salt and fresh pepper. Over all this, scatter a handful of fresh mint leaves, and lots of Parmigiano-Reggiano curls shaved from a big wedge with a vegetable peeler. That's all there is to it. I was just going to eat a bit of this with my dinner tonight, and save the rest for later, but ended up finishing off the entire plate in one sitting. Yummy!


d.a. said...

Nice! Am always looking for good, raw recipes!

Hill Country Hippie said...

Everyone is posting zucchini recipes this week! In fact, I just read somewhere that tomorrow is something like National Knock on Your Neighbor's Door and Run Day, in honor of the fact that everyone has excess zucchini to get rid of this time of year.