Zucchini Carpaccio

Name: How to cook Zucchini Carpaccio - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Cindy Nguyen

Zucchini Carpaccio

I love zucchini so much in lieu of cucumber. Today, I made myself a vegan cheesy natto toast. With such robust and funky flavours, my body was craving a fresh side that didn’t take too much space on the plate like lettuce leaves. While I can consume cucumber once it is pickled and — well, no longer tastes like cucumber, I prefer zucchini. As refreshing as it is, it can be elevated! For this reason, I turned it into a cool carpaccio.

Ingredient

Food ration :

1 serving

Cooking time :

15 minutes

70 g

or palm-sized length of a zucchini

1 teaspoon

soy-based seasoning

2 teaspoons

daikon dressing

1 teaspoon

sugar

2 pieces

if walnuts

Cooking instructions

* Step 1

There’s the zucchini piece, and here are the main two sauces I used. The soy-based is more gentle than straight up soy sauce as it contains ginger. The daikon dressing adds spice and a complimentary boosting pungency.

* Step 2

Slice the zucchini thin as coins and put them in a glass dish, and microwave the contents for 1 minute on a 600W setting. This step will lightly ‘blanch’ the zucchini so that is becomes pliable as well as expels excess water so that we can add our seasonings.

* Step 3

Once you drain the excess zucchini juice, add your seasonings. I promise that it isn’t that salty and that even though the zucchini released some liquid, it’s still juicy enough to release more as it sits, which lightens the dressing.

* Step 4

I added a bit of sugar, which is optional because some like their sauces sweet, some don’t. Omit it if you do not want additional sweetness. As you can see, the zucchini is soft enough to handle — this gave me the advantage to plate decoratively. The specks you see from the dressing come from the grated daikon and ginger in the sauces. I try to use convenient products that allow me to see what’s in it. You can have it as it is, or cool it in the fridge.