My husband has always sworn he doesn’t like zucchini unless it’s fried zucchini chips. Until I fed it to him RAW with a little olive oil and lemon juice… He too was surprised. Sometimes simple is just best!
I first had a zucchini carpaccio at this lovely restaurant called Fig and Olive in NYC with shaved Parmesan and fell in love with it. I could clean a plate by myself. Naturally, I had to re-create this at home on my own which took very little effort. Use this as a standalone appetizer for those random guests that just showed up un-announced, for a side or bottom to any summer dish or for a snack! The lemon juice ends up tenderizing it and my tip is to use the best tasting olive oil you have… It’s lazy and classy just how I like it!!
Summer Squash Carpaccio/vegan//gluten-free//raw
- 1 summer squash (zucchini or other, I used half yellow and half green)
- juice of 1/2 lemon
- 3 tbsp fruity olive oil
- pine nuts for garnish
- salt, pepper
- Using a mandolin or slicer, slice the zucchini/squash very thin and arrange on a plate or platter (the flatter the better).
- Add olive oil and lemon juice over top and let sit for 10 minutes.
- Top with pine nuts, salt and pepper and serve! (Keeps well in the fridge for a couple of days)
Use #foodbymars to tag your FBM inspired creations! I’d love to see!