Zucchini Carpaccio

SERVES: 4-6
TOTAL TIME: 45 MIN
Ingredients

2 medium zucchini

Salt

2 garlic cloves, thinly sliced

Freshly squeezed juice of ½ lemon

2 to 3 tablespoons fruity olive oil

2 tablespoons toasted pine nuts or chopped almonds, and/or chopped fresh herbs

1 teaspoon raw honey, 1 tablespoon raisins or fresh Parmesan shavings (optional)

Instructions

Step 1

Slice zucchini lengthwise with a mandolin or chef’s knife as thinly as you can, and sprinkle lightly with salt. Place in a colander for 30 minutes to remove the excess moisture, tossing occasionally.

Step 2

Dry on paper towels and arrange the zucchini in layers in a shallow serving dish, adding slices of garlic between the layers. Drizzle with lemon juice and marinate, refrigerated, for at least 15 minutes and up to 1 hour. If you have more than 2 layers, you may need to turn the zucchini upside down every 15 minutes to coat them evenly with the lemon juice.

Step 3

To serve, arrange a few slices of zucchini on each plate. (Remove and discard garlic slices as you go.) Drizzle with olive oil and top with nuts and/or herbs. If you wish, add a few drops of runny honey, a few raisins or some Parmesan shavings.

Recipe from cooking.nytimes.com