Food recipes
Zucchini Carpaccio
Instructions:
Blend oil and lemon juice. Space a layer of zucchini toward protect the backside of a platter. Time with salt and pepper and drizzle with a tiny olive oil and lemon juice.
Repeat layering zucchini, salt, pepper, olive oil and lemon juice until all zucchini is applied up. Permit marinade for at least 10 minutes.
Instantly ahead of serving, top with fresh arugula, shaved Parmesan and serve.
Ingredients:
2 medium zucchini, ends cut off and sliced 1/16th with mandolin
1/2 lemon
4 tsp additional virgin olive oil
Kosher salt, to taste and fresh new black pepper
A single cup kid arugula
1/4 cup shaved Parmesan
Blend oil and lemon juice. Space a layer of zucchini toward protect the backside of a platter. Time with salt and pepper and drizzle with a tiny olive oil and lemon juice.
Repeat layering zucchini, salt, pepper, olive oil and lemon juice until all zucchini is applied up. Permit marinade for at least 10 minutes.
Instantly ahead of serving, top with fresh arugula, shaved Parmesan and serve.
Ingredients:
2 medium zucchini, ends cut off and sliced 1/16th with mandolin
1/2 lemon
4 tsp additional virgin olive oil
Kosher salt, to taste and fresh new black pepper
A single cup kid arugula
1/4 cup shaved Parmesan
Printed from https://recipe.bluelayer.org/recipe/117/zucchini-carpaccio