Beef carpaccio is one of our Dad's favorite dishes. Whenever we go out to eat, if any kind of carpaccio is on the menu, he must try it. A few summer's ago, we came across a recipe in some magazine for Zucchini Carpaccio and tested it out. We have since forgotten where the recipe came from and just use the recipe we made up. This dish is a great summer starter for any meal. We like to serve it on a giant platter where everyone can grab what they want and go back for more. You could also make it on individual plates for a more formal dinner. You can swap out the mint for any fresh herb (we sometimes make it with tarragon). This dish is super versatile!
xxx Ivy & Eve
Serves 4 as an appetizer or side dish
2 large zucchini
2 tablespoons olive oil
1/3 cup parmesan cheese, grated (grate your own cheese, it is always better that way)
5-7 mint leaves
salt and pepper
mandoline slicer (We got ours from OXO)
- Slice the zucchinis very thinly with the mandoline.
- Arrange on a platter, overlapping the slices slightly in one layer.
- Stack the mint leaves on top of each other and cut into fine slivers.
- Drizzle with olive oil.
- Sprinkle with parmesan cheese.
- Season with salt and pepper.
- Squeeze the juice of 1/2 of a lemon on the top.
- Sprinkle the mint on top.