Zucchini Carpaccio

©MK

A favorite go-to appetizer at my local Italian eatery, I decided to save myself from enduring a long walk to satisfy my cravings by recreating the dish at home. Oh-so-simple, quick to whip together, few ingredients, yet impressive, also appeals to the vegetarian friends…all the factors for a perfect dinner party dish!…

RECIPE 

  • 4 Zucchini
  • 1/2 cup of sliced almonds
  • Pecorino-Romano cheese
  • EVOO
  • Salt and Pepper

Julienne the zucchini. I like to slice mine into strips/ribbons lengthwise, then cut it crosswise by hand into matchsticks using my knife.

Next toast the sliced almonds in a generous amount of EVOO, once lightly browned turn off the heat and let the zucchini soften just a few moments with the heat of the almonds by tossing/mixing into the almonds in the pan. Add salt and ground pepper.

Top with shaved pecorino-romano cheese before serving. Bon appetite!

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