Carpaccio of Zucchini

Carpaccio of Zucchini Recipe - Vegetarian Italian Dish

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4 |

Vegetarian diet

Introduction

History

Carpaccio of Zucchini is a variation of the traditional beef carpaccio, which originated in Italy. The dish was named after the Venetian painter Vittore Carpaccio, known for his use of red and white tones in his paintings. The zucchini version of carpaccio is a modern twist on the classic dish, using fresh and seasonal ingredients.

Ingredients

1 zucchini
1 tsp salt
1 tsp pepper
2 tbsp olive oil
1 lemon
0.25 cup parmesan

How to prepare

Using a mandolin or slicer, thinly slice the zucchini - ensuring it is paper thin.
Arrange a single layer of the sliced zucchini on a plate or platter.
Add a crack of pepper, a crack of salt, a drizzle of olive oil, a squeeze of lemon, and shave some parmesan over the top.
Allow it to sit for 15 minutes before serving.

Variations

Add thinly sliced cherry tomatoes or roasted red peppers for added flavor.
Top with fresh herbs such as basil or mint for a pop of color and freshness.

Cooking Tips & Tricks

Use a mandolin or slicer to ensure the zucchini is sliced thinly and evenly.

- Allow the dish to sit for 15 minutes before serving to allow the flavors to meld together.

- Adjust the seasoning to taste, adding more salt, pepper, or lemon juice as needed.

Serving Suggestions

Serve Carpaccio of Zucchini as a light appetizer or side dish alongside grilled fish or chicken.

Cooking Techniques

Use a mandolin or slicer to ensure the zucchini is sliced thinly and evenly.

- Allow the dish to sit for 15 minutes before serving to allow the flavors to meld together.

Ingredient Substitutions

Use pecorino or asiago cheese in place of parmesan.

- Substitute lemon juice with balsamic vinegar for a different flavor profile.

Make Ahead Tips

Carpaccio of Zucchini is best served fresh, but you can prepare the zucchini slices ahead of time and assemble the dish just before serving.

Presentation Ideas

Arrange the zucchini slices in a circular pattern on a plate for an elegant presentation. Garnish with fresh herbs and a drizzle of olive oil.

Pairing Recommendations

Pair Carpaccio of Zucchini with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Carpaccio of Zucchini is best served fresh and does not store well. Enjoy it immediately after preparing.

Nutrition Information

Calories per serving

Each serving of Carpaccio of Zucchini contains approximately 120 calories.

Carbohydrates

Each serving of Carpaccio of Zucchini contains approximately 4 grams of carbohydrates.

Fats

Each serving of Carpaccio of Zucchini contains approximately 10 grams of fats.

Proteins

Each serving of Carpaccio of Zucchini contains approximately 5 grams of proteins.

Vitamins and minerals

Zucchini is a good source of vitamins C and K, as well as potassium and manganese.

Alergens

This recipe contains dairy (parmesan cheese) and is not suitable for those with dairy allergies.

Summary

Carpaccio of Zucchini is a low-carb, high-fat dish that is rich in vitamins and minerals. It is a light and refreshing option for those looking for a healthy appetizer or side dish.

Summary

Carpaccio of Zucchini is a light and refreshing dish that is perfect for a summer appetizer or side dish. This recipe features thinly sliced zucchini topped with olive oil, lemon, pepper, and parmesan cheese. Enjoy this healthy and flavorful dish with your favorite main course or as a light snack.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that still warms my heart to this day. It was many years ago, when I was a young girl visiting my aunt in the beautiful countryside of Italy. My aunt was a master in the kitchen, and she always seemed to effortlessly create the most delicious dishes with just a few simple ingredients.

One sunny afternoon, as we strolled through her lush garden, my aunt stopped by a row of vibrant green zucchini plants. She carefully picked a few of the freshest zucchinis and handed them to me with a smile. "Let's make something special with these," she said, her eyes sparkling with excitement.

We headed back to her cozy kitchen, where she laid out the zucchinis on the wooden cutting board. With a sharp knife in hand, she expertly sliced the zucchinis into paper-thin rounds, arranging them in a delicate pattern on a large serving platter.

As she worked, my aunt began to share the story behind this dish. She explained that Carpaccio of Zucchini was a traditional Italian recipe that originated in Venice. The dish was inspired by the famous painter Vittore Carpaccio, who was known for his use of vibrant colors in his artwork.

My aunt's version of Carpaccio of Zucchini was simple yet elegant. She drizzled the zucchini slices with a light dressing made of olive oil, lemon juice, and a sprinkle of sea salt. Then, she topped the dish with freshly grated Parmesan cheese and a handful of fragrant basil leaves.

I watched in awe as my aunt put the finishing touches on the dish, her hands moving with grace and precision. When she finally presented the Carpaccio of Zucchini to me, I couldn't believe how beautiful it looked. The vibrant green zucchini slices glistened in the sunlight, and the aroma of fresh herbs filled the air.

With a twinkle in her eye, my aunt urged me to take a bite. I hesitated at first, unsure of what to expect. But as soon as I tasted the delicate flavors of the zucchini, the tangy dressing, and the salty cheese, I was hooked. The dish was a revelation, a perfect balance of textures and tastes that danced on my tongue.

From that moment on, Carpaccio of Zucchini became a beloved recipe in my repertoire. Whenever I make it, I think of my dear aunt and the magical day we spent together in her kitchen. The dish has become a symbol of our shared love for food, family, and the simple joys of life.

Over the years, I have adapted the recipe to suit my own tastes and preferences. Sometimes I add a sprinkle of toasted pine nuts for a bit of crunch, or a drizzle of balsamic glaze for a touch of sweetness. But no matter how I choose to prepare it, Carpaccio of Zucchini always brings back memories of that sunny day in Italy and the special bond I shared with my aunt.

As I pass on this recipe to future generations, I hope that they too will find joy in creating and sharing this delicious dish. May it bring them closer to their loved ones, just as it has brought me closer to mine. And may they always remember the simple pleasures that come from savoring good food, good company, and good memories.