zucchini carpaccio

A while ago, I was out with some girlfriends for dinner in the Meatpacking District at Fig & Olive, a somewhat loud and boisterous chain of mediterranean food restaurants. I ordered the zucchini carpaccio as an appetizer and it was delicious. The preparation is so simple and beautiful, that I thought it would be easy to recreate at home. It makes the perfect appetizer for a summer dinner party. The only equipment that it requires is either a vegetable slicer or mandoline. I have a $12 vegetable slicer from the grocery store which works perfectly fine for me. I used zucchini but yellow summer squash would be good too.

This is such a delicious and easy meal, and is perfect for summer when it is too hot to cook anything. I usually use about 1 zucchini per person for an entree portion and 1/2 a zucchini per person for an appetizer portion. It is alright if there are left overs, since you can always add the sliced zucchini to a tomato sauce for a delicious crunch.

Zucchini Carpaccio

Serves 2-4

Ingredients

2 medium zucchini, washed with ends trimmed

2 tbsp pine nuts

pinch of kosher salt

good chunk of parmesan cheese

extra virgin olive oil

Directions

1. Slice the zucchini into thin disks with the vegetable slicer. Arrange in a single later on a plate. I like to start in the middle and spiral outwards, only slightly overlapping each disk. I put the whole plate into the microwave for 10 seconds to slightly soften the zucchini. This is optional.

2. Sprinkle with salt.

3. Drizzle zucchini with olive oil and sprinkle with toasted pine nuts.

4. Using a vegetable peeler or cheese slicer, shave curls of parmesan cheese over zucchini. Serve immediately.