Zucchini & Cucumber 'Beat the Heat' Carpaccio
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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
- In a small bowl, whisk together the lemon juice, lemon zest, olive oil and vinegar.
- On a large platter, arrange zucchini and cucumber au gratin style, overlapping the zucchini and cucumber.
- 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.
- This recipe was entered in the contest for Your Best Dish in the Raw
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almost 2 years ago wssmom
Very very nice!
almost 2 years ago Table9
Thanks wssmom!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Extremely clever and absolutely beautiful!
almost 2 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.