Carpaccio Of Raw Zucchini Food

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ZUCCHINI CARPACCIO



Zucchini Carpaccio image

Raw zucchini has a fresh, green flavor that is lost when the vegetable is cooked. Excellent olive oil and fresh lemon juice make the perfect dressing to bathe the slices in; the acid softens and flavors the zucchini. After the nuts and/or herbs, the garnishes are all optional. Try them in any combination, or play around with others: cracked black pepper, crushed pink peppercorns or crumbled dried chiles.

Provided by Julia Moskin

Categories     vegetables, appetizer, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

2 medium zucchini
Salt
2 garlic cloves, thinly sliced
Freshly squeezed juice of 1/2 lemon
2 to 3 tablespoons fruity olive oil
2 tablespoons toasted pine nuts or chopped almonds, and/or chopped fresh herbs
1 teaspoon raw honey, 1 tablespoon raisins or fresh Parmesan shavings (optional)

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.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 182 milligrams, Sugar 2 grams

RAW ZUCCHINI SALAD



Raw Zucchini Salad image

Provided by Food Network

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 6

2 zucchini
Small handful fresh parsley, finely chopped
Juice of 1 lemon
Juice of 1 lime
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

  • Slice off the ends of the zucchini. Using a mandolin or potato peeler, peel thin strips of zucchini into a bowl. Mix in the parsley. Toss with the lemon and lime juice, a drizzle of olive oil and salt and pepper to taste.

ZUCCHINI CARPACCIO



Zucchini Carpaccio image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 medium zucchini
1/2 lemon, juiced
3 tablespoons olive oil
2 teaspoons minced fresh thyme
Kosher salt and freshly ground black pepper
Parmesan cheese, for shaving
1 baguette, sliced, for serving

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.

SUMMER SQUASH CARPACCIO



Summer Squash Carpaccio image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Thinly slice 1 yellow squash and 1 zucchini lengthwise (a mandoline works best); arrange a few slices on a plate in a single layer. Sprinkle with minced shallots and chopped mixed herbs, drizzle with lemon juice and olive oil, and season with salt and pepper. Repeat to make about 5 layers. Top with grated pecorino; let marinate for 20 minutes.

Nutrition Facts : Calories 154 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 173 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 5 grams, Sugar 5 grams

ZUCCHINI CARPACCIO



Zucchini Carpaccio image

Crisp and refreshing, this tangy raw zucchini dish can be used as a side veggie or as a salad. It was originally made with baby zucchinis (courgettes) but they are kind of pricey when in season so I use young zucchinis with the same good results.

Provided by superbuna

Categories     Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 6

4 young zucchini (about 6" each)
1/4 small head finely shredded iceberg lettuce
1/4 cup coarsely chopped spearmint, leaves
1/4 cup oil
3 tablespoons fresh lemon juice
salt & freshly ground black pepper

Steps:

  • Split the zucchinis lengthwise, then cut crosswise into 1/8" slices. Place in bowl.
  • Add lettuce and chopped mint. Combine well.
  • Whisk oil, lemon juice, salt and pepper well. Pour over veggies. Mix.
  • Can be eaten right away or chilled about 1/2 hour.

Nutrition Facts : Calories 213.3, Fat 18.7, SaturatedFat 2.5, Sodium 31.3, Carbohydrate 11.5, Fiber 3.8, Sugar 5.3, Protein 3.7

ZUCCHINI CARPACCIO



Zucchini Carpaccio image

Categories     Appetizer     No-Cook     Quick & Easy     Mint     Pine Nut     Zucchini     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 9

4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz) 1 (6-oz) piece Grana Padano or Parmigiano-Reggiano
Garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs
Special Equipment
a Japanese Benriner** or other adjustable-blade slicer

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 DI ZUCCHINI



Carpaccio Di Zucchini image

Make and share this Carpaccio Di Zucchini recipe from Food.com.

Provided by southern chef in lo

Categories     Fruit

Time 28m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 lb zucchini, shredded
1/2 cup sliced almonds, toasted
1 tablespoon prepared Italian dressing
4 French baguettes, sliced in half lengthwise
1 tablespoon soft-spread margarine
1 teaspoon soft-spread margarine
3 tablespoons grated parmesan cheese

Steps:

  • Preheat broiler. Place zucchini in medium bowl. Add almonds and dressing; mix well. Set aside.
  • Place baguette halves on large baking sheet; spread evenly with margarine. Sprinkle with cheese. Broil 3 inches from heat 2 to 3 minutes or until edges and cheese are browned.
  • Spread zucchini mixture evenly onto each baguette half. Serve immediately.
  • serve with spaghatti sauce (optional).

Nutrition Facts : Calories 1383.6, Fat 25.5, SaturatedFat 4.9, Cholesterol 3.3, Sodium 2933.5, Carbohydrate 241.1, Fiber 15.9, Sugar 3.5, Protein 44.9

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