Zuchinni Carpaccio With Avacado 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

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 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.

ZUCHINNI CARPACCIO WITH AVACADO

Steps:

• 1. Stir together lemon juice, 1/2 teaspoon salt, oil and shake to blend. 2. Slice zucchini lengthwise as thinly as possible. Spread slices on platter and drizzle with lemon mixture. Cover with plastic wrap and marinate at room temperature for 30 minutes. 3. Alternate zucchini and avocado slices on individual salad plates, slightly overlapping each slice. Sprinkle with pistachio nuts. Season with salt to taste.

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).