Zucchini Carpaccio

In the height of summer, when zucchini is everywhere, this delightful preparation makes it seem like a whole new vegetable. Uncooked and sliced paper-thin, it is crisp yet tender. The dish tastes best when made with small (hot-dog size) zucchini, not the baseball-bat kind that can run rampant in the garden. Use green or yellow zucchini, or a combination of the two. Fresh mint provides a refreshing accent, or you can substitute basil or parsley. Pecorino Toscano is not as sharp and salty as Pecorino Romano. It has a semi-firm texture and a mild nutty flavor that becomes stronger as it ages.

SERVES: 4

INGREDIENTS:

• 12 ounces small zucchini (about 5), scrubbed
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 2 tablespoons chopped fresh mint or basil
• 2-ounce piece of Pecorino Toscano for shaving

INSTRUCTIONS:

1. Trim off the ends of the zucchini and cut them into very thin slices. You can use a mandoline slicer or the thin slicer blade of a food processor for best results. Place the zucchini slices in a medium bowl.
2. In a small bowl, whisk together the lemon juice, olive oil, and salt and pepper to taste to make the dressing.
3. Add the dressing and chopped mint (or basil) to the bowl of zucchini slices and toss well to coat them evenly.
4. Spread the dressed zucchini slices on four plates, creating a bed of zucchini.
5. Using a vegetable peeler, shave thin slices of the Pecorino Toscano cheese over the zucchini.
6. Serve the zucchini salad with the cheese shavings on top, and enjoy!

VARIATIONS:

Zucchini carpaccio is a versatile dish that can be customized with various ingredients to create different flavors and textures. Here are a few variations of zucchini carpaccio:

• Lemon and Parmesan: Thinly sliced zucchini dressed with a lemon vinaigrette and topped with shaved Parmesan cheese. This variation adds a tangy and savory element to the dish.
• Mediterranean: Combine zucchini with cherry tomatoes, Kalamata olives, crumbled feta cheese, and a drizzle of olive oil. This variation brings a Mediterranean flair with the combination of briny olives and creamy feta.
• Herb-infused: Toss zucchini slices with fresh herbs like basil, mint, or dill, along with a light dressing of olive oil, lemon juice, and garlic. This variation adds a refreshing and aromatic touch to the dish.
• Caprese-style: Layer zucchini slices with fresh mozzarella cheese, ripe tomatoes, and basil leaves. Drizzle with balsamic glaze or a simple vinaigrette for a classic Caprese twist.
• Asian-inspired: Combine zucchini with thinly sliced red onions, toasted sesame seeds, and a soy-ginger dressing. Garnish with cilantro or green onions for an Asian-inspired flavor profile.
• Grilled zucchini: Instead of using raw zucchini, grill the slices until they are slightly charred and tender. This adds a smoky flavor and a slightly different texture to the dish.

Feel free to experiment with additional ingredients such as roasted peppers, pine nuts, sun-dried tomatoes, or even a sprinkle of chili flakes for some heat. The variations are endless, so get creative and customize the zucchini carpaccio to suit your taste preferences and seasonal ingredients.