Zucchini & Cucumber 'Beat the Heat' Carpaccio

By • June 25, 2011 • 4 Comments

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Serves 4-6

  • 2 Medium Zucchini, Sliced Paper Thin
  • 2 Cucumbers,Sliced Paper Thin
  • 3 tablespoons Fresh Lemon Juice
  • 1/4 cup Extra-Virgin Olive Oil
  • 1/4 teaspoon Lemon Zest
  • 1 tablespoon Rice Wine Vinegar
  • 1/2 cup Goat Cheese, Crumbled
  • 1 tablespoon Fresh Dill, Finely Chopped
  • 2 tablespoons Fresh Basil, Finely Chopped
  • 1 tablespoon Fresh Italian Parsley, Finely Chopped
  • 1/2 Kosher Salt
  • Fresh Cracked Black Pepper to Taste
  • Pinch of Red Pepper Flakes
  1. In a small bowl, whisk together the lemon juice, lemon zest, olive oil and vinegar.
  2. On a large platter, arrange zucchini and cucumber au gratin style, overlapping the zucchini and cucumber.
  3. When ready to serve, drizzle with 3 tablespoons of the dressing. Top with goat cheese, basil, dill, parsley salt, cracked pepper and red pepper flakes. Serve immediately.
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Me

over 3 years ago wssmom

Very very nice!

My_love-1

over 3 years ago Table9

Thanks wssmom!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Extremely clever and absolutely beautiful!

My_love-1

over 3 years ago Table9

Thanks so much boulangree! It is so simple to make and an easy summer side. Hope you get a chance to try it.