When we make our Garden Zucchini Carpaccio, we sometimes use it as a topping for an impromptu sandwich as well. Since the salad is not very wet, it lends itself perfectly to the bread, and the crunch from the fresh zucchini’s and radishes goes very well with a softer bread without crust.
Garden Zucchini Carpaccio Recipe
- One fresh zucchini
- 3-4 radishes
- a good extra virgin olive oil
- 1 lemon
- salt
- ricotta cheese
- Fresh mint and thyme
The quantities depends on what you like in terms of taste, and the size of your tray, but it’s easy to adjust this recipe.
Wash the zucchini carefully, we’re eating it raw. Slice the zucchini thin, preferably on a mandolin, and spread the slices out on a tray, overlapping the slices. Season with salt (and pepper if you like). Slice the radishes on the mandolin, and place one slice on top of each zucchini slice. Drizzle generously with olive oil. Zest the entire lemon, and spread the zest on top of the radishes and zucchinis. Drizzle with a bit of lemon juice.
Chop your herbs finely, and spread them out on top of the tray. Crumble the ricotta cheese, and spread that out as well, so everything is evenly distributed. See photo below.
That’s it. Server as an appetizer.
Garden Zucchini Carpaccio Sandwich Recipe
- Zucchini salad (see above)
- white bread without crust
Cut the crust of your bread, and place generous amounts of garden zucchini Carpaccio on the bread. Eat fresh.
