Adapted from Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate, by Susan Spungen. Copyright © 2023 by Susan Spungen. Used by permission of Harper Celebrate. harpercollinsfocus.com/harper-celebrate.
Our editors handpick the products that we feature. We may earn commission from the links on this page.
This Zucchini Carpaccio Is Edible Art
Prepare this recipe from Veg Forward, by Susan Spungen.
By Susan Spungen
No Reviews
Advertisement - Continue Reading Below
- Yields:
- 4 - 6 serving(s)
Ingredients
3 medium yellow and/or green zucchini, about 8 ounces each
- 1 tbsp.
lemon juice
- 2 tbsp.
extra-virgin olive oil
Kosher salt and freshly ground pepper
- 1
ear fresh corn, kernels cut
from the cob
- 1/4 c.
chopped mint
- 1/4 c.
chopped dill
2 to 3 zucchini blossoms, stamens removed (optional)
For the Seedy Dukkah
- 1 tbsp.
olive oil
- 1/2 c.
raw pepitas
- 1/4 c.
sunflower seeds
- 1 tbsp.
cumin seeds
- 2 tbsp.
sesame seeds
- 3/4 tsp.
flaky sea salt such as Maldon
Aleppo-style pepper or freshly ground pepper
Directions
- Step 1Slice the zucchini as thinly as possible, about 1⁄8-inch thick, with a sharp knife or a mandoline. Arrange the slices on a large platter, spreading them out in an overlapping single layer.
- Step 2Drizzle with the lemon juice and olive oil and sprinkle lightly and evenly with salt and pepper. Top with the corn, mint, dill, and dukkah. Tear the zucchini blossoms (if using) into strips and scatter them over the top.
- Step 3Let sit at room temperature for about 30 minutes to let the zucchini soften before serving.
- Step 4To make the dukkah: Heat a small skillet over medium heat. Heat the oil and add the pepitas and sunflower seeds. Toast until golden, stirring frequently, about 8 minutes.
- Step 5Scoop the seeds onto a plate, leaving the oil in the pan. Add the cumin and sesame seeds and toast until fragrant, about 3 minutes. Add the salt and pepper to taste. Grind coarsely using a mortar and pestle or spice grinder and store in an airtight container for up to several weeks.
Bobby and Sophie Flay’s Easy Weeknight Dinner Menu
Give This Strawberry Crostata a Try
Heirloom Tomato, Oregano, and Ricotta Salata
Smoky Split Chicken with “Automatic Brine”
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below