Insalata di Zucchini "Zucchini Carpaccio"

(Zucchini Strips - Carpaccio Style)


1 Med. Zucchini - dark green
1 Med. Zucchini - light green
1 Med. Zucchini - yellow (not crookneck)
3 Tsp Salt - Kosher
2 Cloves Garlic - diced very fine
1/3 Cup Extra virgin olive oil
3 Tbl. Parsley leaves - fresh

We have named this a carpaccio as it is prepared from "raw" Zucchini.  When we described this dish to a chef friend, his response was "Ah, a carpaccio." So we kept the name!


Cut the ends off of the Zucchini.  Using a very sharp, thin knife or a mandolin cut the Zucchini into vertical strips.

Put the strips into a stainless steel or other non-reactive bowl and sprinkle the salt on all of the strips layered into the bowl.  Allow to sit for one hour.  At the end of this time, rinse the Zucchini thoroughly, and pat dry.

Place the Zucchini into a bowl, and add the garlic.  After mixing - by hand is easiest - add the olive oil, and mix again - by hand.  Add the parsley leaves and mix again.  Cover the bowl with plastic wrap and place in the refrigerator for at least an hour, preferably 2-3 hours.  Remove from the refrigerator, mix again, and serve.

Thick slices of crusty Italian bread, grilled, then rubbed with garlic and sprinkled with olive oil and salt are a great accompaniment to this dish.

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Last updated on:08/17/06 08:38:05 PM