Carpaccio Of Raw Zucchini Tylers Ultimate Food

ZUCCHINI CARPACCIO

Steps:

• Using a sharp vegetable peeler, shave the zucchini lengthwise, creating very thin slices. Discard the first slice that is very dark green skin. Arrange the slices on a platter, overlapping the slices.
• In a small jar or bowl, place the lemon juice, olive oil, thyme, salt and pepper. Cover and shake well or whisk to blend. Pour the mixture evenly over the zucchini slices. Allow to sit for at least 15 minutes, or for up to an hour.
• Use vegetable peeler to shave thin slices of Parmesan over the zucchini, and serve with baguette slices.

ZUCCHINI CARPACCIO SALAD

Steps:

• Cut zucchini crosswise into paper-thin slices with slicer.
• Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
• Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
• Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss.
• Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.

ZUCCHINI CARPACCIO

Steps:

• Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
• Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
• Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.
• Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.
• *Available at specialty produce markets and some supermarkets. **Available at Asian markets, some cookware shops, and Uwajimaya (800-899-1928).

CARPACCIO OF RAW ZUCCHINI (TYLER'S ULTIMATE)

Steps:

• Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over. Sprinkle with the herbs. Garnish garnish with the ricotta cheese and mint leaves, if using; serve.

ZUCCHINI CARPACCIO

Steps:

• Slice zucchini lengthwise with a mandoline or chef's knife as thinly as you can, and sprinkle lightly with salt. Place in a colander for 30 minutes to remove the excess moisture, tossing occasionally.
• Dry on paper towels and arrange the zucchini in layers in a shallow serving dish, adding slices of garlic between the layers. Drizzle with lemon juice and marinate, refrigerated, for at least 15 minutes and up to 1 hour. If you have more than 2 layers, you may need to turn the zucchini upside down every 15 minutes to coat them evenly with the lemon juice.
• To serve, arrange a few slices of zucchini on each plate. (Remove and discard garlic slices as you go.) Drizzle with olive oil and top with nuts and/or herbs. If you wish, add a few drops of runny honey, a few raisins or some Parmesan shavings.

ZUCCHINI PIZZA

Steps:

• DOUGH
• Add all ingredients to a bread machine starting with water. Set to pizza dough setting. If you don't want to use a bread machine continue below.
• Dissolve sugar and salt in the warm water in a large bowl.
• Sprinkle yeast over water mixture and let stand 8 minutes covered, then mix.
• Add 1/2 of the flour and beat vigorously until smooth and elastic.
• Gradually add enough flour to dough until it come free from the bowl.
• Turn dough out onto a lightly floured surface and knead dough until it is no longer sticky and is smooth (8-10 minutes).
• Lightly oil a large bowl with vegetable oil and turn dough over in bowl to cover. DON"T use too much oil.
• Cover with a clean cloth and let rest in a warm spot until doubled in size (about 1 1/2 hours).
• Punch down and divide into two balls. Cover and let rest 10 minutes.
• Roll one ball out into a 14 inch circle and place on pizza pan. Roll in edges. If not using other dough ball you can freeze it for future use. Use more dough for a thicker crust.
• Pre-heat oven to 475F degrees and prepare sauce.
• SAUCE - can also be prepared ahead.
• In a blender add all ingredients and pulse until combined nicely. It should have the consistency of a medium to thick sauce. Add more olive oil if needed.
• Spread sauce onto the prepared pizza dough.
• Add the thinly sliced zucchini until it totally covers the pizza.
• Add the chicken (optional) and cheeses.
• Bake pizza 5-10 minutes until bottom of pizza is crispy. The time depends on your oven - make sure to watch it.