[VeganMoFo 2016] Zucchini Carpaccio Recipe

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Day 4 of ongoing VeganMoFo 2016 challenge is here and today I am about share a quick, no-cook Zucchini salad recipe I saw on NYT Cooking. I am also super kicked and doing a happy dance for another reason. Do you know the last time I posted FOUR recipes in a month was way back in 2015. Yep! it is always the case that I start off the month with best of intentions, slowly loose mojo and never share more than a recipe or two. Here's hoping at least this year (unlike 2014), I will successfully finish this VeganMoFo challenge. Read more and get this refreshingly easy recipe for Zucchini Carpaccio.

 Zucchini Carpaccio

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Adapted from NYT Cooking
Category: Soups/Salads
Total Time: 45 mins
Serves: 4-5

Click here to check out previously posted all Vegan recipes.

Ingredients

2 medium zucchini
salt
2 garlic cloves, thinly sliced
1/2 lemon freshly squeezed juice
2 tbsp fruity olive oil
1 tbsp toasted, chopped almonds (or pine nuts)
chopped fresh herbs (optional)

Preparation

There are number of ways to slice zucchini for this recipe - lengthwise with a mandoline; using chef’s knife to cut as thinly as you can or using a spiralizer like I did. Sprinkle lightly with salt. Place in a colander for 30 minutes to remove the excess moisture, tossing occasionally.

Dry on paper towels and arrange the zucchini in layers in a shallow serving dish, adding slices of garlic between the layers. Drizzle with lemon juice and marinate, refrigerated, for at least 15 minutes and up to 1 hour. If you have more than 2 layers, you may need to turn the zucchini upside down every 15 minutes to coat them evenly with the lemon juice.

To serve, arrange a few slices of zucchini on each plate removing garlic slices as you go. Drizzle with olive oil and top with nuts and/or herbs.

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until next recipe,