Zucchini Carpaccio with Parmesan in Citrus Dressing
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
15 minutes
Servings
4 servings
Yield
4 plates
Calories
Approximately 200 calories
Embark on a culinary exploration with the Zucchini Carpaccio with Parmesan in Citrus Dressing, a dish that marries simplicity with elegance.
This appetizer, perfect for any occasion, features thinly sliced zucchini, which serves as a delicate canvas for the bold flavors of Parmesan cheese and a vibrant citrus dressing.
The freshness of the zucchini, combined with the sharpness of the Parmesan and the zesty, sweet, and sour notes of the citrus dressing, creates a harmony of flavors that is both invigorating and satisfying.
The addition of toasted pine nuts adds a subtle crunch, enhancing the textural contrast of the dish.
This carpaccio is not just a feast for the palate but also for the eyes, with its array of colors and the artful presentation promising to captivate and enchant your guests.
Whether you’re seeking a light starter or a sophisticated side, this zucchini carpaccio promises a refreshing and memorable culinary experience.
Ingredients
- 2 medium zucchinis – thinly sliced, preferably using a mandoline for uniform thickness.
- 1/4 cup extra-virgin olive oil – for a rich, fruity base in the dressing.
- Juice of 1 lemon – adds a bright, acidic note to the dressing.
- 2 tablespoons orange juice – for a hint of sweetness and complexity.
- 1/4 cup shaved Parmesan cheese – adds a savory depth and elegance.
- 1/4 cup toasted pine nuts – for a nutty crunch.
- Salt and pepper to taste – for seasoning.
- Fresh basil leaves for garnish – introduces a fresh, aromatic touch.
Instructions
- Arrange the thinly sliced zucchini on a serving plate in a single layer, slightly overlapping.
- In a small bowl, whisk together the olive oil, lemon juice, orange juice, salt, and pepper to create the citrus dressing.
- Drizzle the dressing evenly over the zucchini slices.
- Sprinkle the shaved Parmesan cheese and toasted pine nuts over the top.
- Garnish with fresh basil leaves.
- Serve immediately, or let it marinate for a few minutes to enhance the flavors.
Tips & Tricks
- hin Slices:Â Use a mandoline slicer for the zucchini to achieve paper-thin, consistent slices.
- Dressing Flavor:Â Adjust the balance of lemon and orange juice in the dressing according to your taste preference for more or less acidity.
- Parmesan:Â For best flavor and texture, use a vegetable peeler to shave fresh Parmesan cheese directly over the dish.
- Serving Tip:Â For an extra touch of flavor, add a sprinkle of red pepper flakes for a slight heat.
Mise en Place
Ingredients
Utensils
- Zucchinis
- Extra-virgin olive oil
- Lemon juice
- Orange juice
- Shaved Parmesan cheese
- Toasted pine nuts
- Salt and pepper
- Fresh basil leaves
- Mandoline slicer or a sharp knife
- Serving plate
- Small bowl
- Whisk
- Vegetable peeler (for Parmesan cheese)
- Toaster or pan (for toasting pine nuts)
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