Zucchini Carpaccio Recipe
In the spirit of Buddha Bowl cooking - the ingredients are flexible. We want you to use what's in your refrigerator and pantry. This is a perfect dish to use up that last zucchini hiding in the drawer.For best results, use a mandoline slicer or your food processor. Don't have either? Use a vegetable peeler and peel super-thin slices. You can even peel "ribbons."Make it a bigger salad by piling on a handful of baby arugula or mixed greens.
- 2 zucchini
- 1/4 cup chopped nuts walnuts, pecan, pine nuts, slivered almonds
- 1/4 cup crumbled or shaved cheese feta, parmesan, goat cheese, smoked gouda
- 1 tablespoon minced fresh herb basil, tarragon, dill, oregano, mint, chives
- 2 tablespoons extra virgin olive oil
- 1/2 lemon
- sea salt & freshly ground black pepper
Thinly slice the zucchini into paper-thin slices with a mandoline slicer. Arrange the zucchini slices slightly overlapping on a large platter.
Nuts are best toasted, but you can skip this step if you're short on time. Heat a skillet over medium heat. Add the nuts, and gently toast until fragrant and lightly golden. Immediately remove from heat and sprinkle on the zucchini.
Sprinkle on the crumbled cheese and fresh herbs. Drizzle on the olive oil, squeeze the lemon all over and season with salt and pepper.
Calories: 159kcalCarbohydrates: 7gProtein: 4gFat: 14gSaturated Fat: 3gCholesterol: 8mgSodium: 114mgPotassium: 325mgFiber: 2gSugar: 4gVitamin A: 320IUVitamin C: 33mgCalcium: 76mgIron: 1mg