Zucchini Carpaccio

Zucchini Carpaccio

Appetizer:  something that stimulates a desire for more

We ordered this appetizer this past Saturday at a new restaurant in Chicago and Kurt and I definitely wanted more.  This is one of the most refreshing, simple and light foods I have had in quite some time.  Carpaccio is generally a raw meat or fish and this is the first time I have seen or had it as a vegetable.  

The zucchini is sliced thin (paper thin), drizzled with lemon juice and olive oil and topped with toasted pine nuts and shaved pecorino romano cheese.  Feel free to use parmesan cheese if you like, but I prefer the pecorino romano.

Necessary Tools...

Small frying pan
Mandoline
Cheese grater

Preparing the zucchini..Makes 4 appetizer servings or 2 side dish servings
     1 medium sized zucchini (sliced paper thin, but not falling apart)
     Sea salt and pepper to taste
     Juice from half a lemon
     1 tablespoon olive oil
     1 tablespoon pine nuts
     2 tablespoons shaved pecorino romano cheese

To toast the pine nuts…
Heat a small frying pan on medium-high heat
Add the pine nuts
Shake pan or stir the nuts for about 5 minutes or until golden brown on both sides

Pine Nuts before toasting

Toasted Pine Nuts

Assemble…
Lay the zucchini slices on a plate
Salt and pepper to taste
Drizzle lemon juice and olive oil over entire plate
Top with toasted pine nuts and shaved cheese

If you're in Chicago and want to try a great restaurant that has a great menu and will prepare many items gluten-free, go to Fig & Olive on Oak Street.  
http://www.figandolive.com/locations-reservation/chicago/