Zucchini Carpaccio

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Ingredients
Instructions
Nutrition

Zucchini overload? I have the answer for you. Zucchini carpaccio. My husband loves this dish. I make it every summer just about this time when we are in zucchini overwhelm. It is quick and easy to make, with somewhat elegant results. And you don’t need fancy equipment (no mandolins used here) just a sharp knife and decent cutting skills.

Here in zucchini-land we are enjoying the last days of summer vacation. The boys have been home and camp-free for a while now and running with a pack in the neighborhood. There are about 6 of them altogether, mine, plus Josh, his sister Zoe, Tyler and Dylan. These last two are the new kids on the block. Their house in Centennial was struck by lightening so they are here in Boulder shacking up with their grandparents for the time being, living almost across the street from us. This morning the children and I gathered in my kitchen and we baked cakes in dishes of varying sizes –one per child, 6 cakes in all; tomorrow we frost them.

When we’re not baking, this small herd of children cruises the ‘hood on their bikes or scooters, savoring the last days of summer and making quite a bit of trouble –I have had to apologize to several neighbors during the last two weeks on behalf of the pack. So if you’re one of my neighbors, and reading this, I apologize again for the wilding. They will all be back in school 5 days from now. I promise.

Ingredients
Serves:
4
Print Recipe
Instructions
  1. Trim off the ends of the zucchini, then slice lengthwise as thin as possible
  2. Place zucchini, olive oil, balsamic and salt in an 7 x 11 inch baking dish
  3. Place in refrigerator to marinate (1 hour to overnight)
  4. Serve

We had this tonight with dinner; I served it with orange cherry tomatoes fresh from our garden –a hit all around.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

16 responses to “Zucchini Carpaccio”

  1. This was so good!!! Wow – thank you so much for this! Not sure why it took me so long to try this, but I can’t believe how awesome it was. I want to try this with some other veggies too… I love how I can trust all your recipes to turn out wonderfully :)

  2. Whenever summer comes around & I’m perplexed about what to do with the HUGE zucchini from my garden that I accidentally let get too big (and all other zucchini for that matter), I eventually think of this recipe & a HUGE GRIN spreads over my face. Then I get really excited thinking about having my favorite zucchini recipe of all time for the rest of the summer. Thanks Elana! Many, Many zucchini would have gone to waste over the years without this recipe. You Rock! :-)

  3. Hi Elana,
    We have been having, and enjoying, your zucchini carpaccio for the last two weeks. We planted both globe and regular zucchini and have LOTS … so I looked online for a GF chocolate zucchini cake and by experimenting w/ a GF (mostly rice) flour, and a bit of coconut flour, along with dark chocolate chips makes a great cake — I’d love to see what your recipe for chocolate zucchini cake would include!
    Hope your summer is going well.
    Mary

  4. Nihacc,

    cdecocina is a frequent commenter on my site and I really enjoy hers as well.

    Thanks so much for stopping by and I’m glad you enjoyed the recipe.

    Elana

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