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    You are in: Home / Greek / Summer Time Easy Courgette - Zucchini Carpaccio Recipe
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    Summer Time Easy Courgette - Zucchini Carpaccio

    Summer Time Easy Courgette - Zucchini Carpaccio. Photo by twissis

    1/1 Photo of Summer Time Easy Courgette - Zucchini Carpaccio

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    French Tart's Note:

    A delightful and very elegant summer starter dish that is fresh and easy to make. The combination of the parmesan cheese with the hazenut oil and black olives is a very sophisticated flavour, making this a wonderful dish to serve before any special summer dinner party. If you cannot get hold of hazelnut oil, walnut oil would be a good substitute. Green olives can also be used, but the colours will not be so dramatic! Try to use FRESHLY grated/shaved parmesan cheese from a block, the taste is far better than the pre-packed grated cheese. Wine suggestion - a chilled Chablis or Chardonnay.

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    Units: US | Metric


    1. 1
      Wash the courgettes, dry them in kitchen paper, cut off the ends, slice them as thinly as possible and arrange them in layers on a plate. Or, you can peel them into long strips with a potato peeler, vegetable peeler, or a mandolin.
    2. 2
      Pour the both types of oil evenly over the courgettes. Thinly slice the parmesan into shavings and spread over the courgettes. Sprinkle the pine nuts, black olives, a few crushed pink peppercorns ver the top and season to tate with salt and black pepper.
    3. 3
      Wash, dry and finely snip the parsley; sprinkle over the courgettes and serve immediately with fresh crusty bread.
    4. 4
      TIP: The same recipe can be prepared in the following way: leave the courgette slices to marinate in a mix of olive oil, lemon juice, garlic, chives, salt and pepper for 12 hours.
    5. 5
      When it's time to serve, drain the courgette slices, place them on individual plates and finish with a garnish of parmesan, pine nuts and black olives.

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    Ratings & Reviews:

    • on April 10, 2010


      A tribute recipe to my my last surviving homegrown zucchini of the season! Wonderful recipe, and using the marinading option is wonderful. Takes a little longer but well worth the effort! Served with fresh crusty bread this is a superb recipe and well worth the effort. Although I only had frozen shaved parmesan on hand and next time I would like to use it freshly shaved from the block as suggested. This recipe will be certainly saved for next succhini season. Thanks FT great recipe.

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    • on December 02, 2008


      Zucchini is grown in hothouses here, so I can enjoy this easy-fix appy yr-round. A new & unusual combo for me, I admit was a bit wary of how it might be received by my DH & our Post-Thanksgiving dinner party guests, but I should not have been. Served as part of a combo starter platter w/2 other appys, DH remarked how good it was ~ high praise from him as he tends to rate more harshly than I do. I used the TIP method of prep w/dried parsley + powder variety Parmesan & then served it w/crusty rolls. I then served the meager leftovers w/turkey & dressing to snap the pic the next dy. Made for the Nov Photo Challenge (Appys) + the Nov Aussie/NZ Recipe Swap & another success, FT! Thx for sharing this recipe w/us. :-)

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    • on August 04, 2008


      I made a big batch to take to work, and then ate with toasted bread and pesto. Great!

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    Nutritional Facts for Summer Time Easy Courgette - Zucchini Carpaccio

    Serving Size: 1 (157 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 281.7
    Calories from Fat 216
    Total Fat 24.1 g
    Saturated Fat 6.1 g
    Cholesterol 22.0 mg
    Sodium 513.4 mg
    Total Carbohydrate 6.5 g
    Dietary Fiber 2.0 g
    Sugars 2.1 g
    Protein 12.1 g

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