Italian Squash Carpaccio
Let’s talk entertaining. I love entertaining. Truly, I find it to be so enjoyable. Also, I’m a mother of twin toddlers and have a full time job. So, I don’t exactly have time to labor all day on a meal while wrangling toddlers and making a house presentable for guests all on my day off. I do my best to make meals that I can prep in advance, doing bits and pieces throughout the days leading up to the get together.
I’m also a firm believer in having your guests bring something. It doesn’t have to be big or elaborate, just something to help out. Oh, and by the way, I’m a control freak so I always make sure I am making the main dish and am in control of the theme. I tell everyone what I am making and what else I still need. An appetizer, dessert, bottle of wine…whatever it may be to ensure that no one EVER leaves hungry.
I have found that over the years these little tips have allowed me to be a guest at my own party. This is probably why I enjoy entertaining so much: the food is done or 80% done by the time the guests walk in the door. Appetizers are out, cocktail is made (preferably in a pitcher so people can help themselves), and I have a drink in hand ready to enjoy with my company.
Today’s recipe really ties into one of my entertaining tips since it was inspired by a dish one of my dear friends made. At one of our recent dinners, a friend of mine was in charge of “something green”. Truth be told, I usually outsource the something green part of the menu because I really excel on the carbs portion of the evening. She brought a zucchini carpaccio and it was SO good! And bonus, easy. It was light and crisp and super satisfying. It also pairs with a lot of dishes. We originally had it with a charcuterie board, but then I made it with my Spicy Sausage and Honey Pizza and used the crust as a vessel to scoop the carpaccio into my mouth. SO GOOD. Like I said, I really excel in carbs. This dish is simple and a crowd pleaser.
Recipe
Serves 4-6
Ingredients:
1 large Italian squash/zuchinni
1 TBSP Olive Oil
1/2 TBSP fresh lemon juice
1/2 TBSP chopped garlic (about 1 medium clove)
1/4 tsp red chili flakes
1 TBSP fresh mint, chopped
1/2 TBSP fresh thyme, chopped
Parmesan for topping
To make the carpaccio:
Combine olive oil, lemon juice, garlic, chili flakes, mint and thyme in a bowl. Set aside.
Cut off one end of the zucchini and thinly slice with a mandolin (I used the thinest setting). If you don’t have a mandolin you can absolutely use a knife, slicing the zucchini as thin as possible.
Toss sliced zucchini into olive oil mixture. Toss a few times and cover with wrap. Let marinade in the fridge for 30 minutes. This can sit in the fridge for up to 4 hours.
Once marinated arrange the sliced zuchinni in a circle and move inward. Pour the remaining mixture over the arraigned zuchinni. Top with fresh sliced or grated parmesan and thyme or mint.
Enjoy!
