Zucchini carpaccio
Zucchini carpaccio recipe in the zucchini category
Recipe ingredients:
- 2 small fresh zucchini, ends trimmed
- 1/3 cup tightly packed, roughly chopped arugula leaves
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- Fine sea salt
- Freshly ground pepper to taste
- 1, 4 to 6 ounces, piece parmigiano reggiano.
Recipe method:
- Slice the zucchini into paper thin rounds on a mandoline or meat slicer, or with a 1 millimeter food processor blade.
- Lay the slices on a large serving platter.
- Sprinkle the arugula over the zucchini.
- Drizzle with the oil and balsamic vinegar and season with salt and pepper.
- Shave curls of Parmigiano directly over the platter to cover the zucchini and arugula.
- Serve immediately.
Tags: carpaccio, recipe, zucchini, recipes, cooking