Zucchini Carpaccio

Serves

4 servings

Prep Time

15 minutes

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Submitted by Catherine Dempsey of Clifton Park, NY

Chef Notes: This recipe is just what I needed. A simple, light, healthy dish. I almost ate the whole plate but had to stop myself. Not to mention the perfect name, 'Zucchini Carpaccio' for a raw zucchini salad. The Milanese Gremolata Olive Oil and Sicilian Lemon Balsamic gave the veggies the perfect amount of added flavor, along with fresh herbs, grated parmesan, and nuts (I opted for almonds over pine nuts).

Products used: Milanese Gremolata Olive Oil & Sicilian Lemon Balsamic, Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic Vinegar, Sicilian Sea Salt

Ingredients

2 Tbsp SOOC Sicilian Lemon White Balsamic Vinegar
SOOC Sicilian Sea Salt
Fresh Ground Black Pepper
6 Tbsp SOOC Milanese Gremolata Olive Oil
2 medium Zucchini (or Yellow Squash)
Fresh Mint, torn into small pieces
Fresh Italian Parsley, stems removed
Parmigiano Reggiano, shaved
1 Tbsp Pine Nuts, toasted

Directions

In a small bowl, whisk together the Sicilian Lemon White Balsamic Vinegar with 1 to 2 pinches of Sicilian Sea Salt and Minanese Gremolata Olive Oil. Once creamy, add 1 to 2 grinds of black pepper. Set aside.

Wash and dry all fresh produce. Slice zucchini with knife or mandolin into thin rounds or ribbons. Place and overlap onto a platter. Sprinkle with Sicilian Sea Salt and more fresh black pepper.

Lightly drizzle dressing over the zucchini. Scatter Parmigiano Reggiano cheese shavings, mint, parsley and toasted pine nuts over the top to finish. Serve at room temperature.