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
We had this tonight with dinner; I served it with orange cherry tomatoes fresh from our garden --a hit all around.
Posted on August 22, 2008 in salads by Elana
other entries you may like: Zucchini Attack… Summer Squash Salad
or Cherry Arugula Solstice Salad
or More Spinach Salad, Mom!
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14 comments
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Before you leave a comment...
"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
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.
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!
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
what a great idea!!!
Love it..
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.
This recipe looks lovely. I'll have to try to get some zucchini at the farmer's market next weekend...
-Sea
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.
Love the simplicity of this recipe. I´m sure I will try this. Thanks.
cdecocina,
Thanks so much for your comment. I hope you enjoy it.
Elana
[...] de hacer, sólo hay que tener habilidad para cortar el calabacín muy finito. La idea la cogí de Elana´s Pantry, que publica recetas sin gluten muy originales. [...]
Just tried it and loved it! Thanks very much for the recipe. I love simple, easy-to-do recipes.
cdecocina,
Thanks for the update and another great comment.
Elana
Hi! I reach your site through cdecocina, and after trying this recipe I must say I love it! Thanks!!
Nihacc,
cdecocina is a frequent commenter on my site and I really enjoy hers as well.
Thanks so much for stopping by and I'm glad you enjoyed the recipe.
Elana
Hi Elana,
We have been having, and enjoying, your zucchini carpaccio for the last two weeks. We planted both globe and regular zucchini and have LOTS ... so I looked online for a GF chocolate zucchini cake and by experimenting w/ a GF (mostly rice) flour, and a bit of coconut flour, along with dark chocolate chips makes a great cake -- I'd love to see what your recipe for chocolate zucchini cake would include!
Hope your summer is going well.
Mary