Courgette Carpaccio Food

COURGETTE CARPACCIO

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.

LIME, SESAME & COCONUT COURGETTE CARPACCIO

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.

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

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 WITH HOMEMADE RICOTTA CHEESE

Steps:

• Using knife or V-slicer, cut zucchini into paper-thin rounds. Arrange rounds, slightly overlapping, on large platter. Sprinkle lightly with coarse salt and pepper, then green onions. Whisk lemon juice and oil in small bowl. Drizzle dressing evenly over zucchini. Drop small spoonfuls of cheese all over zucchini. Sprinkle with basil and serve.

ZUCCHINI CARPACCIO

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.

SUMMER TIME EASY COURGETTE - ZUCCHINI CARPACCIO

Steps:

• Wash the courgettes, dry them in kitchen paper, cut off the ends, slice them as thinly as possible and arrange them in layers on a plate. Or, you can peel them into long strips with a potato peeler, vegetable peeler, or a mandolin.
• Pour the both types of oil evenly over the courgettes. Thinly slice the parmesan into shavings and spread over the courgettes. Sprinkle the pine nuts, black olives, a few crushed pink peppercorns ver the top and season to tate with salt and black pepper.
• Wash, dry and finely snip the parsley; sprinkle over the courgettes and serve immediately with fresh crusty bread.
• TIP: The same recipe can be prepared in the following way: leave the courgette slices to marinate in a mix of olive oil, lemon juice, garlic, chives, salt and pepper for 12 hours.
• When it's time to serve, drain the courgette slices, place them on individual plates and finish with a garnish of parmesan, pine nuts and black olives.