Zucchini Carpaccio

Submitted by superbuna

"Crisp and refreshing, this tangy raw zucchini dish can be used as a side veggie or as a salad. It was originally made with baby zucchinis (courgettes) but they are kind of pricey when in season so I use young zucchinis with the same good results."

 

• Ready In: 20mins
• Ingredients: 6
• Serves: 3-4

ingredients

• 4 young zucchini (about 6" each)
• 1⁄4 small head finely shredded iceberg lettuce
• 1⁄4 cup coarsely chopped spearmint, leaves
• 1⁄4 cup oil
• 3 tablespoons fresh lemon juice
• salt & freshly ground black pepper

directions

1. Split the zucchinis lengthwise, then cut crosswise into 1/8" slices. Place in bowl.
2. Add lettuce and chopped mint. Combine well.
3. Whisk oil, lemon juice, salt and pepper well. Pour over veggies. Mix.
4. Can be eaten right away or chilled about 1/2 hour.

Reviews

[mdinu]

Great recipe--I modified it slightly by using romaine lettuce and sauteeing the zucchini in 1/2 the oil for 3 minutes, then adding them to the lettuce. The heat wilts the romaine a little-delicious!

 

[CtCountry]

Yum... We really enjoyed this light and refreshing salad. I added a clove of garlic. Thanks for sharing.

 

[Zurie]

Nice!! I added fresh garlic and a little fine sugar. I love mint, and here it gives that extra small dimension. I used virgin olive oil. Although I didn't really tweak the recipe apart from the bit of sugar and the garlic, I kept the zucchini as long, thin strips -- pretty on the lettuce.