Recipe: Zucchini and Squash Carpaccio

from Molly at Greenville Supper Club

Thanks to Molly Willette-Green of @greenvillesupperclub for this summer recipe, timed for that moment of summer when you’re just about ready to swear off zucchini forever. Voila, fresh inspiration.

Molly brought this to my house last summer, and it was gobbled up by adults and kids alike. Enjoy!

Zucchini and Squash Carpaccio 

Ingredients: 

2 medium zucchini

1 medium summer squash

1-2 c freshly grated parmesan 

1 lemon, zest and juice 

2-4 Tbsp nuts of choice, lightly toasted (recommended to use pistachios, pine nuts, walnuts, or slivered almonds)

2 Tbsp olive oil (best quality you have) 

5-6 basil leaves 

kosher salt 

INSTRUCTIONS

1. Thinly slice your zucchini and squash. For this dish, I like doing this in rounds, versus ribbons, but that's up to you. I recommend using a mandolin, if you have one, but you can also use the flat side of a box grater or good knife skills. Just be careful! 

2. Lay the zucchini and squash on a paper towel or clean dish towel and sprinkle with kosher salt, salting heavier than you think you'll need. Let sit for at least 15 minutes and up to 4 hours.

3. Pat dry or squeeze out the zucchini and squash to remove as much water as possible and place the zucchini and squash on a platter. 

4. Top the zucchini and squash with lemon zest, olive oil drizzle, and lemon juice. 

5. Add the parmesan and nuts, and finish by tearing the basil leaves over the top. 

6. Serve!