Recipes – № 80

Zucchini Carpaccio

Raw zucchini or summer squash with lemon juice, parmesan and pine nuts

Zucchini and other summer squash are usually cooked but they can also be eaten raw. Sliced thinly and dressed with lemon juice, pine nuts, parmesan and olive oil they make a tasty and elegant carpaccio. Or toss the same ingredients in a bowl for a shared, less fussy but equally delicous salad.

Serves 4 as an appetizer

¾ lb medium-sized zucchini or other summer squash (about 2)

1 Tbsp lemon juice (from less than half a lemon)

⅓ cup pine nuts

1 scant cup of shredded parmesan (use the large holes side of a box grater)

3 Tbsp olive oil

Kosher salt


Slice the zucchini or summer squash into thin coins. I use a mandoline set to 1.3mm, but you could also use the slicer on the box grater, a slicing disk in a food processor or even a knife. Arrange on 4 serving plates and sprinkle with salt, lemon juice, olive oil and finally the shredded parmesan. Heat a small heavy-bottomed pan over medium-low heat and toast the pine nuts for a minute, shaking the pan repeatedly (they burn easily). Once they begin to brown and become fragrant, remove them from the pan, let cool briefly and sprinkle over the plates. Serve.

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