Delight in our fresh and flavorful zucchini carpaccio recipe, perfect for a light and elegant appetizer. Discover how simple ingredients can transform into a culinary masterpiece!
Maldon sea salt or other flaky sea saltfor garnish
Instructions
Slice the zucchini. Using a very sharp knife or a mandolin, slice the zucchini lengthwise into 1/16-inch thick planks. Place them in a deep dish just to fit.
Meanwhile, bring a kettle of water to a boil. Once the tea kettle boils, pour the hot water on the zucchini and add a few large pinches of salt. Let the zucchini sit until it’s bright green, tender, and salted for about 4 to 5 minutes.
Drain the zucchini ribbons and pat them dry. (This step can be done up to one day ahead. Store cooled, dry zucchini in a resealable container in the refrigerator until ready to use.)
Arrange the zucchini ribbons on a serving platter, scattering the well-toasted pine nuts and cheese over the top. Drizzle with a few spoonfuls of oil, top with a pinch of flaky salt, and serve.