Best Zucchini Carpaccio With Feta And Pine Nuts Recipes

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ZUCCHINI WITH FETA, WALNUTS & DILL



Zucchini with Feta, Walnuts & Dill image

This salad of thinly-sliced, summery zucchini topped with feta, dill, and walnuts has a lovely Greek spin.

Provided by Jennifer Segal

Categories     Salads

Time 20m

Yield 4

Number Of Ingredients 8

1 pound small zucchini, sliced very thin
2 tablespoons extra virgin olive oil, best quality such as Colavita or Lucini
Salt
Freshly ground black pepper
½ cup crumbled feta cheese
½ cup walnuts, toasted if desired
2 tablespoons chopped fresh dill
1 small lemon, cut into wedges

Steps:

  • Arrange zucchini slices in overlapping concentric circles on four dinner-sized plates. Drizzle zucchini lightly with extra virgin olive oil (about 1½ teaspoons per plate), then season each plate with a pinch of salt and freshly ground black pepper. Divide crumbled feta and walnuts over each dish, and then sprinkle with fresh dill. Serve immediately with lemon wedges.

Nutrition Facts :

ZUCCHINI CARPACCIO



Zucchini Carpaccio image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 medium zucchini
1/2 lemon, juiced
3 tablespoons olive oil
2 teaspoons minced fresh thyme
Kosher salt and freshly ground black pepper
Parmesan cheese, for shaving
1 baguette, sliced, for serving

Steps:

  • Using a sharp vegetable peeler, shave the zucchini lengthwise, creating very thin slices. Discard the first slice that is very dark green skin. Arrange the slices on a platter, overlapping the slices.
  • In a small jar or bowl, place the lemon juice, olive oil, thyme, salt and pepper. Cover and shake well or whisk to blend. Pour the mixture evenly over the zucchini slices. Allow to sit for at least 15 minutes, or for up to an hour.
  • Use vegetable peeler to shave thin slices of Parmesan over the zucchini, and serve with baguette slices.

ZUCCHINI CARPACCIO WITH FETA AND PINE NUTS



Zucchini Carpaccio With Feta and Pine Nuts image

This is a great dinner, or party starter. Try using a combination of squash to vary the color on the plate. Enjoy :)

Provided by Queen uh Cuisine

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 medium zucchini, sliced into paper-thin rounds or 2 medium other kinds squash
1 teaspoon finely grated lemon zest
4 teaspoons high-quality extra virgin olive oil
1/4 cup crumbled feta cheese
3 tablespoons loosely packed of fresh mint, coarsely chopped or 3 tablespoons chervil, leaves coarsely chopped
2 tablespoons pine nuts

Steps:

  • Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini.
  • Arrange zucchini on a platter, slightly overlapping the slices.
  • Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper.
  • Sprinkle remaining ingredients over zucchini and serve.

LEMON-ZESTY ZUCCHINI WITH PINE NUTS



Lemon-Zesty Zucchini with Pine Nuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/4 cup pine nuts
3 tablespoons extra-virgin olive oil
1 large zucchini cut into 3/4 inch chunks (about 1 pound)
2 cloves garlic, smashed
1 lemon, zest stripped off in large pieces
1/2 teaspoon kosher salt
Freshly ground black pepper
6 ounces fresh ricotta

Steps:

  • Preheat oven to 425 degrees F.
  • Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
  • Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
  • Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.

ZUCCHINI CARPACCIO



Zucchini Carpaccio image

Categories     Appetizer     No-Cook     Quick & Easy     Mint     Pine Nut     Zucchini     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 9

4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz) 1 (6-oz) piece Grana Padano or Parmigiano-Reggiano
Garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs
Special Equipment
a Japanese Benriner** or other adjustable-blade slicer

Steps:

  • Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
  • Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
  • Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.
  • Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.
  • *Available at specialty produce markets and some supermarkets. **Available at Asian markets, some cookware shops, and Uwajimaya (800-899-1928).

ZUCCHINI CARPACCIO



Zucchini Carpaccio image

Raw zucchini has a fresh, green flavor that is lost when the vegetable is cooked. Excellent olive oil and fresh lemon juice make the perfect dressing to bathe the slices in; the acid softens and flavors the zucchini. After the nuts and/or herbs, the garnishes are all optional. Try them in any combination, or play around with others: cracked black pepper, crushed pink peppercorns or crumbled dried chiles.

Provided by Julia Moskin

Categories     vegetables, appetizer, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

2 medium zucchini
Salt
2 garlic cloves, thinly sliced
Freshly squeezed juice of 1/2 lemon
2 to 3 tablespoons fruity olive oil
2 tablespoons toasted pine nuts or chopped almonds, and/or chopped fresh herbs
1 teaspoon raw honey, 1 tablespoon raisins or fresh Parmesan shavings (optional)

Steps:

  • Slice zucchini lengthwise with a mandoline or chef's knife as thinly as you can, and sprinkle lightly with salt. Place in a colander for 30 minutes to remove the excess moisture, tossing occasionally.
  • Dry on paper towels and arrange the zucchini in layers in a shallow serving dish, adding slices of garlic between the layers. Drizzle with lemon juice and marinate, refrigerated, for at least 15 minutes and up to 1 hour. If you have more than 2 layers, you may need to turn the zucchini upside down every 15 minutes to coat them evenly with the lemon juice.
  • To serve, arrange a few slices of zucchini on each plate. (Remove and discard garlic slices as you go.) Drizzle with olive oil and top with nuts and/or herbs. If you wish, add a few drops of runny honey, a few raisins or some Parmesan shavings.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 182 milligrams, Sugar 2 grams

ZUCCHINI PATTIES WITH FETA



Zucchini Patties with Feta image

Provided by Engin Akin

Categories     Cheese     Dairy     Egg     Herb     Onion     Vegetable     Appetizer     Fry     Cocktail Party     Vegetarian     Yogurt     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 18 patties

Number Of Ingredients 12

2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill
1/2 cup (about) olive oil
1/2 cup (about) corn oil
Plain Greek yogurt

Steps:

  • Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
  • Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.

ZUCCHINI CARPACCIO



Zucchini Carpaccio image

I love this salad. It is so fresh tasting. Also, this has a makes a beautiful presentation. From Dazzling Delightful Delicious.

Provided by susie cooks

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb green zucchini
1 lb yellow zucchini
5 tablespoons extra virgin olive oil
1 small lemon, juice of
2 teaspoons lemon zest
8 ounces baby arugula leaves
4 ounces shaved parmesan cheese
salt and pepper

Steps:

  • Trim ends of zucchini and slice diagonally into wafer-thin rounds. Place in bowl.
  • Combine the olive oil, lemon juice and zest and season with salt and pepper.
  • Pour mixture over zucchini and leave for 5 minutes.
  • Pile arugula onto serving plates, then top with zucchini.
  • Top with the shaved parmesan.

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