Chef Paul Bertolli'S Zucchini Carpaccio – a delicious recipe with champagne vinegar, shallots, salt, extra-virgin olive oil, green, nuts. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In a bowl, mix 1/4 cup champagne vinegar, 2 tablespoons minced shallot, and 1 teaspoon salt. Let stand 5 minutes.
2
Whisk in 3/4 cup extra-virgin olive oil.
3
Rinse 2 small green and 2 yellow zucchini (8 ounces total) and trim off ends. Using a mandoline, slice squash lengthwise 1/16 inch thick, discarding first and last slices from each.
4
In single-layer batches, steam squash over boiling water until barely tender when pierced, about 1 1/2 minutes. Arrange warm slices in a single layer in a cooking parchment-lined baking pan and brush tops with vinaigrette. Cover and chill until cold, at least 20 minutes.
5
Arrange slices, mixing colors evenly, on six large plates. Drizzle with a little more vinaigrette and sprinkle with 1/3 cup toasted pine nuts (2 oz.) and 1/2 cup slivered fresh basil leaves.
6
Shave Parmigiano-Reggiano cheese over servings to garnish, and drizzle with a little more olive oil.
547
kcal
Calories
59
g
Fat
4
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup champagne vinegar, 2 tablespoons minced shallots, 1 teaspoon salt, 3/4 cup extra-virgin olive oil, and more.
Yes, Chef Paul Bertolli'S Zucchini Carpaccio falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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