Courgette Carpaccio Food

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LIME, SESAME & COCONUT COURGETTE CARPACCIO



Lime, sesame & coconut courgette carpaccio image

The freshness of this spiralized courgette carpaccio is the ideal counterpart for a spicy dish, so try eating this with curry or sticky ribs

Provided by Sophie Godwin - Cookery writer

Categories     Side dish, Starter

Time 20m

Yield Serves 4, as a side

Number Of Ingredients 6

100g frozen shelled edamame beans
2 tbsp sesame oil
juice of 1 lime
3 courgettes , ends trimmed and spiralized into thin noodles
150g pack mixed radishes , cut into wedges
3 tbsp flaked coconut , toasted

Steps:

  • Bring a small saucepan of salted water to the boil. Drop in the edamame beans and cook for 3-4 mins then using a slotted spoon plunge into a bowl of ice-cold water. Once completely cool, tip into a sieve and leave to drain.
  • Mix the sesame oil with the lime juice in a small bowl with a little sea salt. Lay the courgette ribbons on a sharing platter. Scatter over the mixed radishes and edamame beans then drizzle over the dressing and top with the toasted coconut.

Nutrition Facts : Calories 180 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein

ZUCCHINI CARPACCIO



Zucchini Carpaccio image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 red Fresno chile, finely sliced
1 lemon, zested
Kosher salt and freshly ground black pepper
2 large zucchini, ends trimmed
2 tablespoons freshly grated Parmesan
3 large fresh basil leaves, cut into chiffonade
Flaky sea salt, for garnish, optional

Steps:

  • In a small mixing bowl, whisk together the lemon juice, olive oil, Fresno chile, lemon zest and a pinch of salt and black pepper until emulsified.
  • Using a peeler, peel the zucchini lengthwise into ribbons.
  • Lay 8 ribbons of zucchini, side-by-side, flat on the bottom of a serving platter to create a bed. Then whimsically arrange the remaining ribbons on top. Drizzle the dressing over the top. Sprinkle with the Parmesan, basil and flaky salt if using.

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.

COURGETTE CARPACCIO



Courgette carpaccio image

A simple salad that looks stunning on the plate. A mix of courgette colours, fragrant mint and salty ricotta salata make this a feast for the senses

Provided by Barney Desmazery

Categories     Lunch, Starter

Time 10m

Number Of Ingredients 6

1-2 courgettes (a mix of yellow and green ideally)
handful mint leaves
handful toasted pine nuts
finely grated zest and juice of 1 unwaxed lemon
handful wild rocket
50g ricotta salata , pecorino or Parmesan (or vegetarian alternative), shaved

Steps:

  • Cut the ends off the courgettes to make them each about 12cm long. Use a mandolin or swivel blade peeler to shave 4 thin slices from each courgette (use the offcuts and leftovers for another dish). Arrange the courgettes, overlapping, over two plates (alternating the colour if you've used yellow and green) and trim the edges on the plate to make perfect rectangles. Season with flaky sea salt and half the lemon juice. Set aside.
  • Stack the mint leaves together, roll tightly, then finely shred. Scatter the mint, pine nuts and rocket over the courgettes, then drizzle everything generously with olive oil and more lemon juice. Scatter over the cheese, finish with the lemon zest and serve.

Nutrition Facts : Calories 185 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium

ZUCCHINI CARPACCIO



Zucchini Carpaccio image

Provided by Tyler Florence

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 medium zucchini
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
1 leek, white part only, sliced thinly
1/4 pound piece Parmesan
Fresh mint leaves, for garnish

Steps:

  • Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks. Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.

ZUCCHINI CARPACCIO SALAD



Zucchini Carpaccio Salad image

Provided by Melissa Roberts-Matar

Categories     Cake     Cheese     Vegetable     Side     Vegetarian     Quick & Easy     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 8

1 1/2 lb zucchini (about 3 large)
1 1/4 teaspoons salt
1/2 lb arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups)
1 oz Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)
3 tablespoons extra-virgin olive oil
1/4 teaspoon black pepper
Special Equipment
an adjustable-blade slicer

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 WITH FETA AND PINE NUTS



Zucchini Carpaccio With Feta and Pine Nuts image

This is a great dinner, or party starter. Try using a combination of squash to vary the color on the plate. Enjoy :)

Provided by Queen uh Cuisine

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 medium zucchini, sliced into paper-thin rounds or 2 medium other kinds squash
1 teaspoon finely grated lemon zest
4 teaspoons high-quality extra virgin olive oil
1/4 cup crumbled feta cheese
3 tablespoons loosely packed of fresh mint, coarsely chopped or 3 tablespoons chervil, leaves coarsely chopped
2 tablespoons pine nuts

Steps:

  • Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini.
  • Arrange zucchini on a platter, slightly overlapping the slices.
  • Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper.
  • Sprinkle remaining ingredients over zucchini and serve.

ZUCCHINI CARPACCIO



Zucchini Carpaccio image

I love this salad. It is so fresh tasting. Also, this has a makes a beautiful presentation. From Dazzling Delightful Delicious.

Provided by susie cooks

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb green zucchini
1 lb yellow zucchini
5 tablespoons extra virgin olive oil
1 small lemon, juice of
2 teaspoons lemon zest
8 ounces baby arugula leaves
4 ounces shaved parmesan cheese
salt and pepper

Steps:

  • Trim ends of zucchini and slice diagonally into wafer-thin rounds. Place in bowl.
  • Combine the olive oil, lemon juice and zest and season with salt and pepper.
  • Pour mixture over zucchini and leave for 5 minutes.
  • Pile arugula onto serving plates, then top with zucchini.
  • Top with the shaved parmesan.

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 OF RAW ZUCCHINI



Carpaccio of Raw Zucchini image

Provided by Tyler Florence

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/2 lemon, juiced
1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned
1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms
1 cup ricotta cheese
Fresh mint leaves, for garnish, optional

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.

Nutrition Facts : Calories 245 calorie, Fat 19 grams, SaturatedFat 7 grams, Cholesterol 32 milligrams, Sodium 194 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 9 grams, Sugar 4 grams

ZUCCHINI CARPACCIO WITH BASIL AND RICOTTA



Zucchini Carpaccio with Basil and Ricotta image

The Zucchini Carpaccio with Basil and Ricotta recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Categories     Brunch, Appetizer, Side Dish

Time 35m

Yield 4

Number Of Ingredients 12

2 little green zucchini
1 yellow, small zucchini
3 Tbsps olive oil
salt
peppers
1 oz sun-dried tomatoes (from a jar)
1 oz green Olives (pitted)
0.5 bunch Basil
6 ozs Ricotta cheese
1 dried chili pepper
1 oz Pine nuts
0.25 bunch Arugula

Steps:

  • Rinse zucchini and cut off ends. Cut with the mandoline, or sharp knife, into 1/4 inch slices.
  • Place zucchini slices on a baking sheet, brush with a little oil and season with salt and pepper. Bake in preheated oven at 425°F on the middle rack 8 minutes. Remove and let cool.
  • Drain the sun-dried tomatoes. Finely chop the olives. Rinse basil, shake dry, pluck leaves and chop finely. Chop the drained sun-dried tomatoes very finely.
  • Mix tomatoes, olives, basil and ricotta in a bowl with salt, pepper and a little crumbled chile pepper to taste.
  • Toast pine nuts in a dry frying pan. Trim arugula, rinse and spin dry.
  • Place zucchini slices on plate. Scoop portions of the ricotta mixture with 2 moistened tablespoons and add to the zucchini on the plate. Garnish with pine nuts and arugula.

Nutrition Facts : Calories 196 kcal, Fat 15 g, SaturatedFat 4.8 g, Protein 9 g, Carbohydrate 6 g, Sugar 0 g, Cholesterol 22 mg

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

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