Best 5 Zucchini Carpaccio Salad Recipes
Zucchini carpaccio salad is a refreshing and flavorful dish that showcases the delicate taste of zucchini in its pristine form. This easy-to-make salad is a perfect appetizer or light lunch, and it's a great way to use up any extra zucchini you may have on hand. Thinly sliced zucchini is tossed with a tangy vinaigrette and topped with a variety of fresh herbs and a sprinkle of cheese. Some variations of the salad also feature additional ingredients like grilled or roasted vegetables, nuts, or seeds. In this article, we'll delve into the world of zucchini carpaccio salad, presenting a collection of recipes that are sure to please everyone from novice cooks to experienced foodies.
Let's cook with our recipes!
ZUCCHINI CARPACCIO
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
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 SALAD
Provided by Melissa Roberts-Matar
Categories Cake Cheese Vegetable Side Vegetarian Quick & Easy Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 8
Steps:
- Cut zucchini crosswise into paper-thin slices with slicer.
- Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
- Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
- Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss.
- Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
ZUCCHINI CARPACCIO
Steps:
- Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks. Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.
ZUCCHINI CARPACCIO
Raw zucchini has a fresh, green flavor that is lost when the vegetable is cooked. Excellent olive oil and fresh lemon juice make the perfect dressing to bathe the slices in; the acid softens and flavors the zucchini. After the nuts and/or herbs, the garnishes are all optional. Try them in any combination, or play around with others: cracked black pepper, crushed pink peppercorns or crumbled dried chiles.
Provided by Julia Moskin
Categories vegetables, appetizer, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 182 milligrams, Sugar 2 grams
ZUCCHINI CARPACCIO
Steps:
- Peel 1 pound zucchini into ribbons with a vegetable peeler; spread them out on a platter.
- Whisk together 1/4 cup olive oil and the juice of one lemon.
- Drizzle over zucchini ribbons; season with salt and pepper, and scatter shaved Parmesan over the top.
Tips:
- Use a mandoline slicer or very sharp knife to thinly slice the zucchini. This will help ensure that the slices are even and cook evenly.
- If you don't have a mandoline slicer, you can use a vegetable peeler to create thin ribbons of zucchini.
- Be sure to pat the zucchini slices dry before cooking them. This will help prevent them from becoming soggy.
- You can cook the zucchini slices in a variety of ways. You can pan-fry them, grill them, or bake them.
- If you are pan-frying the zucchini slices, be sure to use a non-stick skillet and cook them over medium heat. This will help prevent them from sticking to the pan and burning.
- If you are grilling the zucchini slices, be sure to preheat the grill to medium-high heat. This will help create nice grill marks on the zucchini.
- If you are baking the zucchini slices, be sure to preheat the oven to 400 degrees Fahrenheit. This will help ensure that the zucchini slices cook evenly.
- Serve the zucchini slices immediately with your favorite dipping sauce or dressing.
Conclusion:
Zucchini carpaccio salad is a delicious and refreshing dish that is perfect for summer. It is easy to make and can be customized to your liking. Whether you are looking for a light lunch or a healthy side dish, zucchini carpaccio salad is a great option. So next time you have some zucchini on hand, be sure to give this recipe a try!
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