Zucchini Carpachio

 

With the abundant zucchini being produced in the gardens we searched for a different zucchini recipe. We found Zucchini Carpachio which intrigued us because it was very quick,easy and required minimal ingredients! Requiring the zucchini to marinate for a while before serving was a bonus! One less last minute part of the meal to make!
The first step was to make the marinade. One half of a lemon was squeezed – still a hard task for Little Chefs. They were able to measure out the olive oil, thyme, salt and pepper then whisk together.

We decided to peel the outside of zucchini. Next the Little Chefs were able to carefully take a flat vegetable peeler and shave the zucchini lengthwise. This created thin sliced in long ribbons.

The marinade was poured over the zucchini and then very gently mixed together. We have found that clean hands mix more gently then a spoon poking at each piece.

After refrigerating in the liquid for 15 minutes to one hour it is ready to serve. The recipe says to serve on a piece of baguette with thin slices of Parmesan. We tried it straight out of the marinade. We tried it on a piece of baguette. Our favorite was on a piece of baguette with a little balsamic vinegar sprinkled on top, or as a dipping sauce.

Zucchini Carpaccio
Very slightly adapted from Melissa d’Arabian

Ingredients
2 medium zucchini
1/2 lemon, juiced
3 Tablespoons olive oil
2 teaspoons minced fresh thyme
Kosher salt and freshly ground black pepper
Parmesan cheese, for shaving
1 baguette, sliced, for serving
Balsamic vinegar for drizzling or dipping

Directions
1. 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.
2. In a small jar or bowl, place the lemon juice, olive oil, thyme, salt and pepper. Cover and shave 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.
3. Use vegetable peeler to shave thin slices of Parmesan over the zucchini, and serve on a baguette with a balsamic drizzle.