As you all know, this is squash week here on Kitchen Psycho, and Jenny has already posted some amazing recipes. I have been super excited about squash week. I love squash and have some great recipes coming your way. But, I ran into a little problem early in the week… I absolutely could not find decent squash or zucchini at the grocery store. They were all bruised or going bad...it was not pretty. For the first time this year, I am growing a garden, but I only have one tiny little baby crookneck squash right now, so that wasn’t an option. And, I wasn’t able to make it to my local farmer’s market this week to shop, so I was starting to think that I would have no offerings for you for squash week. Fortunately, I was able to find some good squash yesterday, so we are in business!
I wanted to do something different for a side dish, and I kept seeing recipes for zucchini carpaccio which looked fantastic. Basically, it’s thinly sliced zucchini that’s tossed with a vinaigrette and then sprinkled with herbs and maybe cheese. It’s light, summery, and very versatile.
SUMMER SQUASH CARPACCIO
1 large zucchini, very thinly sliced
2 small yellow squash, very thinly sliced
Vinaigrette (your choice here, I used homemade balsamic vinaigrette)
Salt and pepper
¼ to ½ cup chopped fresh herbs (use what you have, I used basil, thyme, parsley, and chives)
2 oz. crumbled plain goat cheese
Slice the zucchini and squash very thin using a mandoline slicer or a very sharp chef’s knife. Put in a bowl and drizzle with vinaigrette and toss to lightly coat; let sit for 15-20 minutes. Arrange the squash and zucchini slices on a platter, sprinkle with salt and pepper to taste, scatter the herbs and crumbled goat cheese on top.
NOTE: You could do so many things with this recipe. Try using a lemon vinaigrette or simple olive oil vinaigrette, use different herbs, try it with freshly grated Parmesan cheese, add some cucumber…the possibilities are endless.