Zucchini Carpaccio

  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make Creamy Riced Potatoes

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground pepper
  • 1 pound small green and yellow zucchini, sliced 1/8 inch thick on the diagonal with a mandoline
  • 1 bunch arugula (1/4 pound), large stems discarded
  • 1 ounce Parmesan, shaved (1 cup)

How to make this recipe

  1. In a medium bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the zucchini and toss well; let stand for 3 minutes. Arrange the zucchini slices, overlapping them slightly, on a platter. Add the arugula to the bowl and toss with the dressing, then mound on the zucchini. Scatter the Parmesan over the top and serve.

Contributed By Photo © William Meppem Published September 2002





491974 recipes/zucchini-carpaccio 2013-12-06T23:57:11+00:00 Jean-Georges Vongerichten fall|summer|dinner-party|italian|side-dishes|4|fast|healthy|no-cook|vegetarian september-2002,zucchini carpaccio,squash carpaccio,summer vegetables,jean-georges vongerichten,side dish recipes,zucchini-carpaccio 491974
Close

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement