Make Ahead

Zucchini & Cucumber 'Beat the Heat' Carpaccio

by:
June 25, 2011
  • Serves 4-6
Ingredients
  • 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
Directions
  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.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • wssmom
    wssmom
  • boulangere
    boulangere
  • Table9
    Table9
Review