Wed 25 Jun 2008
I saw the idea for this dish somewhere (no, I can’t remember where)… It caught my eye because we get a lot of summer squash and zucchini around here during summer and I do not particularly like either (except in zucchini bread). It seems a shame to not buy summer squashes since they always look so bright and fresh at the market. When I saw the idea for a squash carpaccio I knew it was something I had to try - if only in an attempt to eat more of the yummy looking squashes at the market. I am happy to report that the thin slices avoided both the mushy texture and “raw” squash taste that I do not like.
Ingredients
- 1 small zucchini
- 1 small summer squash
- 1 teaspoon olive oil
- 1/4 lemon
- freshly ground pepper
- salt
- shaved Parmesan
Directions
Slice the zucchini and summer squash into circles as thinly as possible. Arrange slices overlapping on a small plate. Drizzle with olive oil and lemon juice. Sprinkle with salt and pepper. Shave several bits of parmesan over the whole plate. Let marinate for at least 15 minutes before serving.
July 8th, 2008 at 9:13 pm
Carrie, this looks wonderful and I just so happen to have a couple of yellow squash plants in the garden. Alas, it will be another month or so until these are ready, but I’ll be prepared with this recipe.
Thanks for posting.
~Vicci
July 29th, 2008 at 5:07 pm
Enjoyed this approach to squash very much!
July 29th, 2008 at 7:16 pm
You’re so right about pretty looking and not great tasting. I’m definitely going to try this, especially since it’s the middle of summer and squash abounds.