I love having guests at home. To me it feels like a grown up sleepover. With friends and family scattered all over the world, we try to have slumber parties often. And no party is complete without snacks!
The inspiration for this zucchini carpaccio came from a hostess gift. My friend touched down like Santa Claus in Spring, bringing with her bags of fresh organic produce from her garden: kale, collard greens, basil, and the freshest and most amazing zucchinis I have ever seen. They were so perfect that I had to eat them raw. I just could not bear the idea of cooking them.
So, I remembered my mom talking about a beet and zucchini carpaccio she had in a very fancy restaurant. That gave me a starting point. Keeping the zucchini's mild flavor in mind, I knew I needed flavors that would enhance versus overpower them. And what better combo than lemon, olive oil, and salt? These provide the perfect balance of flavors for almost any dish.
Use this recipe as a guide. It has no exact measurements or fancy preparation methods. Just slice the zucchini as thin as you can (a mandolin would work wonders here), drizzle with lemon juice and olive oil, and sprinkle with sea salt and pepper. Top it off with some chopped basil and toasted pine nuts. And then eat!