Friday, November 18, 2016

Zucchini Carpaccio

Zucchini Carpaccio

2 medium zucchini
2 garlic cloves, thinly sliced
Freshly squeezed juice of 1/2 lemon
2 to 3 tablespoons fruity olive oil
2 tablespoons toasted pine nuts or chopped almonds, and/or chopped fresh herbs
1 teaspoon raw honey
1 tablespoon raisins or fresh Parmesan shavings (optional)

Slice zucchini as thin as possible lengthwise and sprinkle lightly with salt.  Place in a colander for 30 minutes to remove the excess moisture, tossing occasionally.

Dry on paper towels and arrange in a shallow baking dish arranging thin slices of garlic between the layers.  Drizzle with lemon juice and allow to marinate refrigerated for at least 15 minutes or up to 1 hour.

If you have more than two layers, you may have to turn them upside down every 15 minutes to coat them evenly with the lemon juice.

To serve them, drain any released liquids and place the zucchini in a serving dish.   Toss with raw honey and pine nuts or herbs and top with Parmesan cheese shavings.

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