Zucchini “Pasta” With Fresh Tomato Sauce
This recipe for zucchini and tomato carpaccio is a delightful and refreshing dish that highlights the fresh flavors of summer produce. Thinly sliced zucchini is delicately seasoned with sea salt, creating a tender base for the vibrant mix of ripe tomatoes, garlic, and basil. Drizzled with extra-virgin olive oil and finished with shavings of Parmigiano-Reggiano cheese, this visually stunning and flavorful dish is perfect for a light and elegant meal.
— Constant Cookbook
Ingredients
- 4 zucchini, about 2 lb. total
- 1 Tbs. sea salt, plus more, to taste
- 4 large ripe tomatoes, about 2 lb. total, diced
- 2 garlic cloves, minced
- Leaves from 1/2 bunch fresh basil, cut into thin ribbons
- 3 Tbs. extra-virgin olive oil
- Generous pinch of freshly ground pepper, plus more, to taste
- 1 small chunk Parmigiano-Reggiano cheese
Instructions
- Using a mandoline, a sharp knife or a very sharp vegetable peeler, cut each zucchini lengthwise into slices about 1/8 inch thick. Carefully place the slices in a large bowl, sprinkle with the 1 Tbs. salt and toss gently to coat. Line 1 or 2 baking sheets with paper towels. Transfer the salted zucchini slices to the prepared sheets, arranging them in a single layer, and let stand for 20 minutes. Turn the zucchini slices over and let stand for 10 minutes more, then gently rinse under cold running water. Using a clean kitchen towel, pat the slices dry, then arrange them in a loose mound on a serving platter.
- In a large bowl, combine the tomatoes with their juices, garlic and basil and toss gently to mix. Stir 2 Tbs. of the olive oil and a generous pinch <i>each</i> of salt and pepper into the tomato mixture.
- Drizzle the remaining 1 Tbs. olive oil over the zucchini and top with a few grinds of pepper. Spoon the tomato mixture evenly over the zucchini.
- Using a vegetable peeler, cut several shavings of Parmigiano-Reggiano over the top of the dish. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
Yield
Serves 4.
Comments
No comments found.