I adore zucchini and in this preparation it really shines! I strongly advise you to cut it with a mandolin, because paper thin is a must. You won’t have the same beautiful effect of that noodle appearance unless you really slice it super thin. Come to think of it, a veggie peeler might work also!
ZUCCHINI CARPACCIO
(from the Bewitching Kitchen)
2 medium zucchini, cut very thin lengthwise
juice of ½ lemon
3 tablespoons extra-virgin olive oil
roasted peanuts
Herbes de Provence
drizzle of agave nectar
Sprinkle the ribbons of zucchini with salt, place in a colander for 20 to 30 minutes, then drain and dry on paper towels. Add to a large serving bowl and squeeze lemon juice all over the slices. Place in the fridge for 30 minutes, this will soften the veggie a bit. When it is time to serve, drizzle olive oil, season with Herbes de Provence, and spread peanuts on top. Finally, a drizzle of agave nectar for a little contrast of flavor.
ENJOY!
to print the recipe, click here
Comments: It is not very hard for me to praise my favorite squash, but I believe most people will appreciate the texture and freshness of this preparation. Other nuts can work too, the most important step is allowing the lemon juice to do its job. Use a nice olive oil with enough flavor and you are all set!
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Bewitching Kitchen 
Very interesting with the peanuts. I would never have thought to put them together. But I trust your taste! Fingers crossed that I get a good zucchini crop this year.
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I tend to use peanuts a lot, well, not only they are cheaper than other nuts, but I think their flavor goes well with many recipes
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Saved!!! 💚💚
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I thought of you!
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It’s amazing how many vegetables benefit from a dry brine like this (asparagus is probably my favorite – dock first). Great looking prep and ingredients I probably wouldn’t have thought of. I like my mandolin, but when I make zucchini wide stripe like this I usually use a Y-peeler. Great stuff, babe!
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HA! asparagus! now I am really intrigued – should try that ASAP! Y-peeler, yes, perfect!
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Yeah, it’s really only effective on thicker asparagus though. The slim ones just don’t contain enough moisture to make a difference. FWIW, I dock peeled stalks with a paring knife then set them salted on a rack over a half sheet to drain for at least 30 minutes – more if very thick. It helps with any dishes where you want them crisped of course, but also where extruded moisture might be a problem, like tempura. And of course, for play sword fighting with my wife. One of the best uses for vegetables overall, imo. 🙂
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