Zucchini Carpaccio
Zucchini overload? I have the answer for you. Zucchini carpaccio. My husband loves this dish. I make it every summer just about this time when we are in zucchini overwhelm. It is quick and easy to make, with somewhat elegant results. And you don’t need fancy equipment (no mandolins used here) just a sharp knife and decent cutting skills.
Here in zucchini-land we are enjoying the last days of summer vacation. The boys have been home and camp-free for a while now and running with a pack in the neighborhood. There are about 6 of them altogether, mine, plus Josh, his sister Zoe, Tyler and Dylan. These last two are the new kids on the block. Their house in Centennial was struck by lightening so they are here in Boulder shacking up with their grandparents for the time being, living almost across the street from us. This morning the children and I gathered in my kitchen and we baked cakes in dishes of varying sizes –one per child, 6 cakes in all; tomorrow we frost them.
When we’re not baking, this small herd of children cruises the ‘hood on their bikes or scooters, savoring the last days of summer and making quite a bit of trouble –I have had to apologize to several neighbors during the last two weeks on behalf of the pack. So if you’re one of my neighbors, and reading this, I apologize again for the wilding. They will all be back in school 5 days from now. I promise.
3 medium zucchini (about 1 pound)
¼ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon celtic sea salt
- Trim off the ends of the zucchini, then slice lengthwise as thin as possible
- Place zucchini, olive oil, balsamic and salt in an 7 x 11 baking dish
- Place in refrigerator to marinate (1 hour to overnight)
- Serve
Serves 4
We had this tonight with dinner; I served it with orange cherry tomatoes fresh from our garden –a hit all around.
Never miss a recipe!
Subscribe by Email to elanaspantry.com:Posted on August 22, 2008 in salads by Elana
you might also like: Cherry Arugula Solstice Salad
or Green Goddess Dressing
site feed email subscription print friendly recipe
email this recipe
add to del.icio.us add to stumbleupon share on facebook 7 comments
7 comments for the post “Zucchini Carpaccio”
leave a comment
Before submitting your comment: If you are inquiring about recipe ingredients, products, substitutions or other related items on this website, please visit my FAQ page first, or visit the forums.
you may already know this but when overwhelmed with zucchini, throw the whole thing in blender bag or put in 1 or 2 cup containers and freeze. Use in baking wherever they ask for milk. great in muffins and cake and scrambled eggs.
August 24th, 2008 4:40 pm
O Elana this looks great! I so wish I lived in zucchini land… But no, momentarily I live in fennel bulb land (my favorite veggie so I will get by). I do know my mother has some very ugly looking but extremely tasty zucchini in her garden, I will suggest a fair swop… (1 great looking fennel bulb for 3 ugly zucchini that need the attention?) Hope all is well with you there!
August 25th, 2008 12:10 pm
Lana -Thanks so much for the tip; you may also want to check out my forums in order to share your expertise and help others out with their questions.
Christianne -Thanks for the update and great luck with your swap –wish I had some fennel bulb! xo
August 27th, 2008 11:31 am
what a great idea!!!
Love it..
August 27th, 2008 1:45 pm
E, do you have any suggestions for banana bread? My wife and I love it,but only have an ancient recipie from my granmother that incorporates lard and flour :( Thanks, Kristian.
August 29th, 2008 8:47 pm
This recipe looks lovely. I’ll have to try to get some zucchini at the farmer’s market next weekend…
-Sea
September 2nd, 2008 7:01 pm
Ya’ara -Thanks
Kristian -I have a recipe for banana cake that you might like
Sea -Thanks, I hope you enjoy it as much as we did.
September 4th, 2008 11:54 am