What’s for Dinner :: Zucchini Carpaccio

21 Sep

Last weekend with the girls was perfect.  I love hanging out with my husband and family but sometimes I just need a little time with my girlfriends…know what I mean?  Cory, Carrie and I drank lots of beverages filled with sugar and alcohol, ate yummy food (including figs and goat cheese) all while chatting and giggling by the pool.  It was so relaxing and loads of fun — so much so that I am still trying to get back into the swing of things.

Carrie and I did lots of fun things we want to share with you.  Somehow we  even found the time to help restore a dining table for Cory!   It’s gorgeous and silver!!  I need to download all the pictures and get started on all that …but for now I wanted to share this quick recipe we learned from Dominic…otherwise affectionately known as “The Dom”.

Dom is Cory’s husband and along with Cory was our gracious host last weekend.  Dom and Cory went all out and really made Carrie and I feel special. Dom even put up with all our babbling and let us control the TV :) Thanks Dom and Cory – We love you!

Dom made us this appetizer Saturday before we had goat cheese quiche.  It tasted so fresh and light. I can’t wait to make this myself next time I have company visiting.  It will be sure to impress!


  • 2 zucchini
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon pepper
  • 1/4 cup pine nuts (1 oz)
  • 1 (3-oz) piece Grana Padano or Parmigiano-Reggiano (shaved)

Dom recommends using very high end olive oil if possible.  The olive oil plays a big part in the delicious taste of this dish and using a high quality olive oil will intensify that. Dom used a french extra virgin olive oil and he also used freshly shaved Parmesan and squeezed lemon juice (no bottled lemon juice).

To Make:

Cut zucchini diagonally into paper-thin slices with slicer or knife. Arrange slices, overlapping slightly, in 1 layer on 2 plates.

Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt and pepper to taste, cheese and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.

That’s it – so simple!

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One Response to “What’s for Dinner :: Zucchini Carpaccio”

  1. rebecca April 26, 2013 at 6:55 pm #

    Hi, could you put a Pinterest link so I can share there?

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