Monday, August 29, 2011

Zucchini Carpaccio with Olive Oil, Lemon, Garlic, and Capers

I know that carpaccio traditionally refers to thinly sliced, raw meat or fish, but, lately, I have seen the term on menus referring to raw vegetables. So I borrowed the idea and decided to make a zucchini carpaccio as we had many zucchini in our CSA box. I also added garlic and omitted Parmesan cheese slices, which are traditionally used in carpaccio.

I recently received three bottles of Crisco Olive Oil through the Foodbuzz Tastemaker program.

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
  • 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

  1. Arrange the zucchini slices on a plate.
  2. Evenly distribute the garlic slices on top of the zucchini slices.
  3. Sprinkle with salt and pepper.
  4. Drizzle with lemon juice and olive oil.
  5. Top with capers to taste.
  6. Let the dish marinate in the fridge for at least 1 hour.

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,