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I recently received three bottles of Crisco Olive Oil through the Foodbuzz Tastemaker program.
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The three oils serve different purposes, and the Extra Virgin Olive Oil was perfect for the carpaccio, and we really enjoyed the taste of the olive oil in the dish. I look forward to trying the other oils for baking, sautéing, and in marinades.
Zucchini Carpaccio
Ingredients
- 2 small zucchini, thinly sliced
- 2 garlic cloves, thinly sliced
- Capers, to taste
- Juice of one lemon
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
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Directions
- Arrange the zucchini slices on a plate.
- Evenly distribute the garlic slices on top of the zucchini slices.
- Sprinkle with salt and pepper.
- Drizzle with lemon juice and olive oil.
- Top with capers to taste.
- Let the dish marinate in the fridge for at least 1 hour.
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Prep Time: 10 minutes (plus at least 1 hour to marinate)
Servings: 2
This is quite a “garlicy” dish, but I loved it. It was definitely too strong for the toddler however…
I have enjoyed updating my Facebook page and have posted my weekly meals and workouts there. I will still post my weekly meals on the blog when time allows, but posting them on Facebook is a lot quicker. If you like, join the conversation! Click here to head over there.
Questions: Have you ever made a vegetable carpaccio dish? If so, did you like it? Do you like capers? I used to not like capers at all when I was younger, but now I enjoy them a lot.
Be well,
Andrea