You probably think of thinly sliced beef or fish when you think of carpaccio. Today I’m shakin’ things up with Summer Squash Carpaccio, by shaving thin ribbons of summer squash! The prep is simple and summery: fresh lemon juice, olive oil, toasted pine nuts, and basil. Yum.
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: 2 “salads”
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
The Ingredients
2 small summer squashes (I use 1 green zucchini, and 1 yellow zucchini OR yellow squash)
1 lemon
¼ cup pine nuts
¼ pound Parmigiano-Reggiano
Extra virgin olive oil
Fresh basil
Salt & pepper
The Steps
For pine nuts: Preheat oven to 350 degrees. Toast pine nuts in oven for 5-7 minutes until just golden.
To plate: Cut off the ends of the squashes. Use a mandolin (you can also use a vegetable peeler or sharp knife if needed) to thinly shave squashes into long ribbons. Arrange shavings onto 2 plates (no need to cook squash!).
Squeeze ½ a lemon onto each plate of squash (less if you prefer!). Drizzle generously with olive oil.
Top each plate with toasted pine nuts. Shave parmigiano using a vegetable peeler. Garnish with fresh basil, salt and pepper.
Serve room temperature or chilled!
TIP: toss into wheat or regular penne for a full pasta salad meal!
The Steps with Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
