So, I’d been eating too much meat. After days of centering every single meal around some big cut, I realized it was time for a little break. There aren’t too many times in my life that I can honestly say this, but what I wanted was zucchini. And for those in need of a zucchini recipe, there really is only one place to go: Chocolate and Zucchini.
This adoring blog is in no need of more attention -she actually just put out a glossy book- but it really is a wonderful place. After figuring out the French name for these green squashes (courgettes), I was able to find recipe that sounded fresh and interesting. It was going to be a thinly sliced zucchini salad, which would require no cooking. And I was all for that.
Strangely, the recipe reminded me of something I had read that week in the Times. And sure enough, they had a recipe for zucchini carpaccio out that week, which is probably more exposure than this dish has ever received in its history. And I'm just going to prolong the good times that zucchini carpaccio has had over the last week.
While both recipes were fairly similar, the Times marinated the sliced zuchini for 30 minutes in lemon and oil, and also added some thinly sliced avocado for some heft. Chocolate and Zucchini added some goat cheese. Faced with such a tough decision, I just decided to cop out and add it all.
Zucchini Carpaccio
- 4 zucchinis
- Juice of 1 lemon
- 1/4 cup canola oil
- 1 avocado
- fresh thyme
- goat cheese
- salt
Adapted from the New York Times and Chocolate and Zucchini.
Thinly slice the zucchini. A mandolin works great, but the vegetable peeler is perfect, too.
It should be paper thin, quite like this.
Whisk together the lemon juice and oil.
Lay the zucchini in a bowl and pour in the lemon mixture. Let it rest for 30 minutes.
Thinly slice the avocado, and your guess is as the best as mine about how to do that. The vegetable peeler worked decently, but it was far from perfect.
On a nice clean white plate, alternately lay a slice of zucchini and then some avocado.
Garnish with thyme and some goat cheese.
{ 9 comments… read them below or add one }
Blake, having only recently worked up the nerve to use my cheapo mandoline [piece of cake, by the way, just don't be an idiot--use the guard], I'm looking for new ways to have fun with it. This looks like a delicious one! So fresh and summery. I'm guessing picking an avocado on the firm side of ripe might make slicing easier.
Terry-
So that thing is holding up? I've heard reports of them breaking–guess that hasn't happened to you. I've been wanting to pick one up.
Another summer salad idea which I had last night: pieces of melon, slices of proscuitto, fresh mozarella, and arugula tossed with olive oil and lemon juice. Sprinkle sea salt over everything with a drizzle of olive oil over the melon and mozzarella. Fantastic!
We use the Benriner brand mandoline at the restaurant. Sans guard. Keep your palm flat while pushing the food through and then you won't look like a n00b who needs to go to the hospital.
Speaking of, when are you guys going to come in for dinner? Maybe even trail to see what restaurant cooking is like?
Sounds wonderful – perfect for a beach dinner!
I recently saw a nice looking OXO brand mandoline for under 60 bucks that is much more adjustable for thickness of slices than my current one. I may upgrade to that now that I've discovered how fun they are.
And regarding Chewy's comment about not using guards, he's a professional. For the rest of us food civilians, "don't try this at home." Use the guard.
Just tried this recipe and it is wonderful! I placed the zucchini and avocado over spring lettuces. Thanks!
Can't wait for tomorrow to begin, I love courgettes and avocado equally and cheese be the food of the gods, so this be worth a try most definitely!
How about mixing the avocado, thyme and goat cheese together with the lemon/oil mix and spreading it over the zucchini slices, then rolling them up for an app?
i'm a bit late for this but you might enjoy this zucchini carpaccio recipe i picked up in south africa.
http://tongueandcheek.ca/2006/04/07/from-spring-to-winter-and-back-again/
there are a few more ingredients than the two you mixed, but it's absolutely fabulous and has a great balance of flavour.