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The girlfriends I made in San Francisco opened my eyes to so many important things, including this extraordinary zucchini dish. Nutty, healthy, quick. With these special ladies on a Saturday night last May, I ordered 1 plate of zucchini carpaccio at Jackson Fillmore. It was so delicious that I ordered a second one. And I really couldn't stop thinking about how something so healthy could be so delicious, so I started making it at home :) The vegetable prep is the most time-consuming part of this recipe, but that can be done a day in advance. The "à la minute" prep can be done in 5-10 minutes, so it's really not distracting when you're having guests.
Zucchini Carpaccio
INGREDIENTS
2 T Olive Oil
1 t salt
1/2 cup SLICED almonds (not slivered)
6 fresh green zucchini (sliced into 1/8 inch ribbons on a mandolin and then sliced into 1/8 inch matchsticks)
1/4 t freshly ground pepper
1/2 cup SHAVED pecorino romano or parmesan cheese (not grated)
Instructions
Set olive oil in a large, round frying pan (sauteuse) over medium heat; add salt and almonds.
Toast almonds until they become golden and develop a strong nutty smell. Use a wooden spoon to ensure the almonds cook evenly
Remove pan from the flame. Add pepper and zucchini to the pan and move the zucchini around until all of it has been licked by heat. The zucchini will look more glossy - it will lose its raw bite as soon as it touches any part of the hot pan.
Set zucchini on a plate.
Top with cheese.
Serve.
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RECIPE FACTS

Servings: 4

Nutritional information per serving

No nutrition information available

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