Zucchini Carpaccio
POSTED: 8:38 am HST July 30,
2008
This is good!Ingredients: 2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds salt and freshly ground black pepper 2 – 4 TBS Extra-virgin olive oil 1/2 lemon, juiced 1 small leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned 1/4 cup chopped fresh herbs. We used dill, chives and then garnished with fresh mint leaves Vegan Parmesan or vegan mozzarella for garnish Directions:
Enjoy
- Place zucchini slices in a bowl or on a platter. Dust with salt and pepper, then drizzle with olive oil and the lemon juice.
- Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini.
- Add sliced leeks. Sprinkle with the herbs.
- Garnish with vegan cheese and mint leaves.
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