in Recipes

Zucchini Carpaccio

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Ingredients for 2 servings:

  • 4 zucchini or
  • 1 eggplant(s)
  • e.g. olive oil for frying
  • e.g. olive oil
  • e.g. balsamic vinegar
  • Garlic
  • salt and pepper
  • Parmesan, freshly sliced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

also great with eggplants

Cut the zucchini or eggplant into 0.5 to 1 cm thick slices lengthwise. Sauté in olive oil, remove some of the fat from the zucchini on kitchen paper, and place on a platter. Mix the dressing from olive oil, balsamic vinegar, crushed garlic, salt, and pepper. Use at least 100 ml in total; the amount depends on your personal taste. Drizzle the dressing over the vegetables and let it marinate, covered, in the refrigerator for a few hours. Grate generously with fresh Parmesan cheese before serving. Serve as a side dish for a barbecue, as an appetizer, or as a light, summery main course with crusty baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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