Zucchini Carpaccio
I tested this recipe with a group of friends last Saturday night. It. Was. HOT. It. Was. Humid. There were mosquitoes everywhere. None of us could stomach the idea of a heavy side. My mom had grabbed some zucchinis from the farmer's market with the plan to grill them, but even that sounded slightly gross. At an event this spring, I tasted a zucchini carpaccio, and it was delicious. I decided to try and recreate it this weekend for my friends. It was a hit in the heat so here it is! Light, crunchy, and refreshing, serve this up at your next BBQ or outdoor event!
What You'll Need:
4 medium zucchinis or squashes
juice of one lemon
1/4 cup olive oil
3 cups baby arugula
1/2 cup shaved parmesean
kosher salt and black pepper
1 small handful pepitas or pumpkin seeds
What I did:
Cut off the ends of your zucchinis and use a vegetable peeler or mandolin to slice your zucchini to about 1/6" thick.
Place a layer of zucchini to cover the platter. Season lightly with salt and pepper. Continue to layer the zucchini until all the zucchini is used.
Mix olive oil and lemon juice together and drizzle over zucchini.
Just before serving, fluff the arugula and place in the middle of the platter to cover the seams of zucchini. Use any extra dressing on the arugula and sprinkle seeds or nuts on top!
