Wednesday, February 9, 2011

Zucchini Carpaccio

You know what I love about this dish? The texture of the super ultra thin zucchini and onions and the tang of the lemon juice.  I love how simple this dish is too. Not too much going on and the vegetable is the star of the show here.  The next time you want to make an elegant appetizer that is also healthy, this is an excellent option.

1 large zucchini
1/4  of a small onion
1 tbsp. olive oil
1 tbsp. capers
juice of about half a lemon
lots of fresh cracked pepper and a little sea salt

Wash the zucchini well and dry it.  Using a mandolin, begin thinly slicing the zucchini.  Assemble the zucchini on a platter gently laying one slice over the other, overlapping the zucchini in a pretty pattern.  Slice the onion into really really thin slices and sprinkle over the zucchini.  Next sprinkle the capers over the platter.  Drizzle with a little extra virgin olive oil, squeeze a little lemon juice over the top and season everything with some fresh cracked pepper and sea salt. Voila... there you have a beautifully appetizing dish that took about 10 minutes to make.

Also, I noticed when I was looking at the shots, that in the picture below, it looks like there is a sad zucchini face.


The305 said...

Saw the show this Saturday, congratulations on the win! You may be in Texas, but Miami was definitely behind you all the way!


Jenna said...

Oooh, congratulations! (based on the comment above =). And this does look like a great, easy, and elegant appetizer. The sad zucchini face is great.

Carrie said...

This looks delicious! I love simple recipes, I think they always turn out the best. Thanks for stopping by my blog. I see we're both in Dallas - I still can't believe this flip-flop weather :)

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