Zucchini Carpaccio

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The best way to show off the freshness of produce that is in season is simply to not doctor it too much, or not cook it at all. If it’s fresh and local, it will taste absolutely delicious all on it own. This recipe is a prime example as the zucchini gets highlighted with simple ingredients, making the zucchini the true star of the dish. Just like a classic Beef Carpaccio, where the beef is raw, so is the summer squash.

I was inspired to make this after dining out at a restaurant called The Ordinary in Charleston, South Carolina where the zucchini was thinly sliced and left uncooked, and on a hot day in Charleston, it totally made sense to me and I left wanting more. This is no set recipe for this because there’s not much to it and you can absolutely play around with it (pistachios instead of sunflower seeds? basil instead of mint? parmigiano reggiano or goat cheese instead of pecorino romano? The list goes on), so I have provided a small outline below for you to follow along. Serve this as a side dish at your next get together and I know your guests will be shocked of how elegant yet simple it is.

Ingredients

1-2 green summer squash (or golden summer squash)

1/4 cup finely grated pecorino romano

2 tbsp of mint leaves, gently torn

3 tbsp toasted and salted sunflower seeds or pistachios

Extra virgin olive oil

Fennel fronds

Salt and freshly ground pepper


Directions

  1. Mandoline the zucchini about 1/8” thick. On a medium flat platter, arrange one layer of the zucchini fanned out into a circle. Drizzle olive oil and sprinkle some pecorino romano over the first layer. Season with salt and pepper.

  2. Repeat the same process with the second, third and fourth layer.

  3. On the fourth layer, repeat the same process and then garnish with torn mint leaves, fennel fronds and sunflower seeds. Serve immediately.

Note: This does not hold over well as leftovers so encourage your guests to eat up!

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Mango Black Bean Salad