This recipe is completely shamelessly copied from the Konobo Menego on Hvar in Croatia, after I overheard a waiter describe it to a fellow diner. Our meal there was probably the highlight of the trip to Hvar, along with being told by two separate people that my choice of drink was not suitable for a lady, as we managed to coincide with a massive rainstorm and the coldest days on record that year in Croatia (despite it being May and Hvar being famed for its year-long sunshine). It seems that rain in Croatia is taken as an excuse to skive off work, being the exact opposite of Ireland and the UK where sunshine causes everyone to spend all day lying in the sun like cats. Everything on the island closed, even the museum and churches, with the exception of a couple of restaurants and the supermarket.
Food in Croatia has quite an Italian influence, due to quite a lot of time under the control of the Venetian Empire, and this dish is a good example of that. It is very quick and easy to make, and can also have its component parts sorted out earlier in the day and be put together at the last minute. It is a great Summer starter or as a part of an antipasti. It is not strictly vegetarian, given the inclusion of parmesan, but a good strong cheddar could work as a veggie substitute. 
Zucchini Carpaccio
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
A refreshing and elegant zucchini carpaccio, perfect as a summer starter or part of an antipasti platter, featuring parmesan, toasted nuts, and a hint of balsamic.
Ingredients
- 2 zucchinis
- 1 tablespoon grated parmesan or vegetarian substitute
- 1 tablespoon toasted pine nuts
- 1 tablespoon toasted pistachios
- 1 small shallot, finely chopped
- 1 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar
- Salt and pepper, to taste
Instructions
- Trim and wash the zucchinis. Thinly slice them lengthways using a mandoline or a sharp knife for even slices.
- Steam the zucchini slices or blanch them in boiling water for 1 minute. Immediately refresh them with cold water to stop the cooking process and preserve their color.
- Leave the zucchini to dry in a colander, then pat them dry with kitchen paper to remove any excess moisture.
- Arrange the zucchini slices on a serving platter.
- Sprinkle the grated parmesan, toasted pine nuts, and toasted pistachios evenly over the zucchini.
- Scatter the finely chopped shallot over the top.
- Drizzle with olive oil and balsamic vinegar.
- Season with salt and pepper to taste before serving.
Notes
For a vegetarian version, substitute parmesan with a strong cheddar. Prepare the components ahead of time and assemble just before serving. Ensure zucchinis are thoroughly dried to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 12
- Carbohydrates: 10
- Fiber: 3
- Protein: 5
- Cholesterol: 5
