Zucchini Carpaccio

Rachael Ray has a section in her magazine that's quick ideas.  I usually find a couple of nuggets in there.  This time, though, I found solid gold.  Zucchini Carpaccio. 


I know this time of year we're all looking for ways to use up zucchini.  Here's my secret - we never planted zucchini this year so we aren't buried in the stuff.  And, no, I"m not giving you my address so you can steathily drop bags of zucchini on my front porch.  Don't even think about it :-)  We actually had to BUY zucchini at the grocery to make this. 


It was just a happy accident that this got made well before dinner so the dressing had an opportunity to get really happy with the zucchini.  This was so good that I'm tempted to go plant some zucchini this weekend.  Ah, wait, that'd mean weeding a garden bed.  And, the beds in the front of the house aren't finished.  And, there's this mountain on my desk.  And, the house desperately needs to be cleaned.  And, there are still several rooms to paint.  Ok, fine, I guess I'll just buy them at the farmers market!


A couple of notes.  I used lemon balsamic vinegar from Artisano's and lemon olive oil.  Together, they were sweeter than olive oil and lemon juice would've been.  If you don't have either, I'd try the dressing before drizzling and think about adding just a touch of sugar.


Zucchini Carpaccio
serves two

Ingredients:
1 small zucchini
1-2 T pine nuts. toasted
parmesan or romano cheese, shaved
extra virgin olive oil or lemon olive oil
white balsamic vinegar or lemon balsamic or lemon juice

Directions:
Slice the zucchini VERY thinly.  Use a mandolin if you have one.  Lay the zucchini slices out in a circular pattern on a plate.  Top with toasted pine nuts and shaved cheese. Drizzle with oil and vinegar or lemon.