zucchini ribbon carpaccio

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Gosh, I’m really loving summer this year.  Perhaps it’s the excitement of watching our peppers grow on the balcony, the fact that I had a week of vacation in the mix or that the temperatures have been mild enough to really enjoy being outside on sunny days.  It doesn’t hurt that I’ve somehow managed to squeeze in a visit to the farmer’s market almost each week (of course, it helps to have a Saturday & Sunday option).

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I’ve loved trying new foods like purple carrots (so pretty) and fresh apricots (recipe, soon).  And of course, we’ve had our fair share of old favorite, too – vine-ripe tomatoes, mushrooms, blueberries & zucchini.  The zucchini has been plentiful and cheap, prompting me to buy at least one zucchini at each visit.  And while I’ve made plenty of my favorite zucchini recipe (for a GF version, I just sub a GF flour mix for the AP flour and it works perfectly), it was time to try something new.  Enter zucchini carpaccio – fast & fresh & seriously delicious.  Summer.  On a plate.

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Dig in, friends.  This delicious weather won’t last forever.

zucchini ribbon carpaccio
yield: 1-2 servings

recipe notes: The original recipe calls for cutting the zucchini crosswise into thin discs.  I’ve done it that way and it works.  I like the look of the ribbons a little better.  As for serving size, I’d say one medium zucchini is good for 2.  Double or triple as needed.

1 medium zucchini
1 Tbsp extra-virgin olive oil
1/2 Tbsp fresh lemon juice, or to taste
1/4 tsp salt, or to taste
2 T – 1/4 cup grated Parmesan
1T fresh mint leaves

1.  Cut zucchini crosswise into thin slices (a mandoline works great if you’re going this way).  Alternatively, use a vegetable peeler to peel the zucchini into thin ribbons.  Spread the ribbons (or discs) out on a platter.

2.  Drizzles zucchini evenly with oil and lemon juice, then sprinkle evenly with salt and cheese.  Finely slice (or even tear) the mint leaves and let fall over the salad.

source: Gourmet Quick Kitchen – Fall 2010

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