Zucchini & Cucumber 'Beat the Heat' Carpaccio Recipe on Food52

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Zucchini & Cucumber 'Beat the Heat' Carpaccio

August 20, 2019
1 Rating
  • 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 This Recipe
  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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See what other Food52ers are saying.

  • wssmom
  • boulangere
  • Table9

    4 Reviews

    wssmom June 26, 2011
    Very very nice!
    Author Comment
    Table9 June 26, 2011
    Thanks wssmom!
    boulangere June 26, 2011
    Extremely clever and absolutely beautiful!
    Author Comment
    Table9 June 26, 2011
    Thanks so much boulangree! It is so simple to make and an easy summer side. Hope you get a chance to try it.