Zucchini and Brussels Sprout Carpaccio
In addition to zucchini any type of summer squash, such as yellow crookneck, pattypan, or gold zucchini can be used. It’s also possible to use a combination of squash to vary the color on the plate. As for the cheese, shaved Parmigiano-Reggiano can be used in place of crumbled feta.
Ingredients
Scale
- 2 medium zucchini
- 1 cup shaved Brussels sprouts
- 2 tsp lemon zest, finely grated
- 1 medium lemon
- 3–4 teaspoons high-quality extra-virgin olive oil
- 1/2 cup high quality delicate french crumbled feta cheese or shaved Parmigiano-Reggiano
- 1/3 cup loosely packed fresh mint, coarsely chopped
- 1/3 cup toasted pine nuts
- extra virgin olive oil
- kosher salt and pepper to taste
Instructions
- Using a mandolin, shave the Brussels sprouts into a bowl, discarding the hard core pieces.
- Massage the juice of 1/2 a lemon along with a drizzle of olive oil and kosher salt to taste into the Brussel sprouts and set aside.
- Trim the ends of the zucchini and using a mandoline slice into paper-thin rounds.
- Combine zucchini rounds and lemon zest in a medium bowl and toss to coat.
- Arrange zucchini on a platter, slightly over lapping the slices.
- Lightly drizzle with olive oil and the juice of the remaining lemon and sprinkle with salt and freshly ground pepper.
- Sprinkle the shaved Brussels sprouts over the zucchini and top with the crumbled feta or shaved Parmigiano-Reggiano, toasted pine nuts and mint.
Nutrition
- Serving Size: 4-6