zucchini carpaccio

As your labor day plans begin to kick-off, I thought I would share a fabulous 15 minute recipe for a zucchini carpaccio with you.  A client I planned a wedding for gave me this recipe a while back {when you plan a wedding with a foodie couple, your food conversations extend far beyond their wedding menu}, and I finally had the opportunity to try it.  It is easy to make, fresh, utilizes current in-season ingredients and is super light, not to mention delicious.  It would be a great dish to kick-off a cookout or summer dinner!

POISE. | Zucchini Carpaccio Recipe

Here is the recipe:

2 zucchini
sea salt and pepper
extra virgin olive oil
1/2 lemon
1/4 cup fresh herbs {I used chives and parsley but you can use dill, and chervil as well}
1 young leek {white part}
1 cup goat’s milk feta {recipe called for ricotta cheese which you can also use}
fresh mint leaves

Slice the zucchini into paper-thin rounds and place in a single layer on a platter.  Add salt and pepper, and top with olive oil and lemon juice from 1/2 lemon.
Cut and sprinkle the herbs on top and slice leek as thin as possible and spread over the platter.  Garnish with cheese and mint leaves.

*note: you can make this ahead and refrigerate for a few hours, this helps the flavors mesh and absorb into the zucchini.

Thank you R&J for sharing this recipe – it’s definitely a keeper!!

Bon appétit and have a beautiful day.

~Emmanuelle
Xo

About Emmanuelle

Event Planning & Public Relations in the Boston Area specializing in fashion, beauty, textiles & consumer goods.
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2 Responses to zucchini carpaccio

  1. Robin says:

    Thanks for the reminder! We have not had this dish yet this summer : (

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