Highlighting the zucchini ai it’s best! Carpaccio de Zucchini are really thin slices of raw zucchini complimented with a few cherry tomatoes, shaved parmesan, a drizzle of fresh extra virgen olive oil and a lovely black salt. Divinely simple!

This recipe, I encountered in a small Catalan village, Montblanc, right next to Barcelona. Such a simple but highly surprising dish, I would never have imagine that raw zucchini could taste something so good. We don’t get to see zucchinis uncooked… but it’s actually a pretty good raw veggie. First of all, there is a really nice crunch to it and it’s got a super delicate taste that allows the extra-virgin olive oil to shine though.

Cut finely is the secret

Such a beautiful and simple appetizer, all you’ll need is a mandoline or a talent to cut really finely the zucchinis. You would think the protagonist food here is the zucchini, but it’s also the olive oil! So bring out that precious bottle of olive oil hidden in your kitchen!

Olive oil… the golden liquid

Carpaccio de zucchini

There is so much to say about it, I don’t know where to start. First let’s say, I secretly think it’s the secret to a long life, and the statistics say that spaniards are the second longest living population after Japon… I think it’s due in big part because they use olive oil everywhere. There is all kind of colors, from light golden to green, depending of the maturity and type of olive used. But the color means nothing when it come to the quality of an olive oil, it’s all in the taste. It’s also quite a big world, similar to wine, it’s got better years than others. A good bottle should have the date of production on it and being consumed within a year is preferable. Also, keep away from the light, it preserve way better in the dark.

Catalan beloved olive

There is so many types of olives, therefore olive oils. In Spain alone, there is 262 varieties. In Catalonia, it’s mostly the famous Arbequina olives that is used to produce olive oil. The Arbequina is quite a small olive in itself, although it’s got the highest concentrations of oil. It’s a delicate, fruity touch! Simply delectable! (If you wanna know more about Arbequina olive oil check this link)

So get that good bottle of olive oil out and that mandoline!


Carpaccio de zucchini

5 from 1 vote
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4
Calories 301
Highlighting the zucchini to it's best! Carpaccio de Zucchini are really thin slices of zucchini complimented with a few cherry tomatoes, shaved parmesan, a drizzle of extra virgen olive oil and a lovely black salt. Divinely simple!

Ingredients

  • 1 zucchini
  • cherry tomatoes
  • olive oil (extra virgin)
  • parmesan (shaved)
  • coarse salt (Black salt)

Instructions 

  • With the help of a mandoline, cut the zucchini into 1mm slices
  • Plate with cherry tomatoes, shaved parmesan, a drizzle of olive oil and salt
Author: thefoodolic
Calories: 301kcal
Course: Aperitivo, Ensalada
Keyword: carpaccio, starter, zucchini

Nutrition

Calories: 301kcal | Carbohydrates: 9g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 1mg | Sodium: 68mg | Potassium: 733mg | Fiber: 3g | Sugar: 5g | Vitamin A: 408IU | Vitamin C: 43mg | Calcium: 65mg | Iron: 1mg

Enjoy!

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