Zucchini Carpaccio with Tomatoes and Mozzarella, a tasty, simple, and quick dish to serve as an appetizer or as a side dish, perfect for summer, but also suitable for a buffet.
For the realization of the recipe, you need grilled zucchinis, tomatoes, mozzarella, and aromatic herbs (oregano, thyme, or marjoram), seasoned with extra virgin olive oil, salt, pepper, and lemon juice. If you like, add a few garlic slices.
Very easy and very fast. If you like eggplants, you can also try the Eggplant Carpaccio: both are delicious; it’s up to you.
Let’s see together how to make the recipe for Zucchini Carpaccio with Tomatoes and Mozzarella. Prepare the ingredients and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Grill
- Cuisine: Italian
Ingredients
- 2 zucchinis (medium-large)
- 2 tomatoes
- 2 mozzarellas
- 4 tablespoons extra virgin olive oil
- oregano
- salt
- pepper
- 1 lemon juice
- 1 clove garlic (optional)
Tools
To make the Zucchini Carpaccio with Tomatoes and Mozzarella recipe, you need:
- 1 Grill
Steps
HOW TO PREPARE ZUCCHINI CARPACCIO WITH TOMATOES AND MOZZARELLA
First, wash the zucchinis, trim them, and slice them into thin rounds with a mandoline. Grill them on both sides, on a skillet or a grill, until they are nicely golden.
Meanwhile, wash and dry the tomatoes and cut them into thin slices (they should be about the same size as the zucchinis); take the mozzarellas, gently squeeze them to remove the water, then cut them into slices. In a bowl, whisk together the extra virgin olive oil with the juice of the lemon and oregano; add salt and pepper.
Take a serving platter, make a row with the grilled zucchinis, alternating them with the tomatoes (slightly salt them) and slices of mozzarella. Drizzle everything with the extra virgin olive oil and oregano emulsion, then chill to rest for at least half an hour. At this point, your zucchini carpaccio with tomatoes and mozzarella is ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the zucchini carpaccio in the refrigerator for 1-2 days, sealed in an airtight container or covered with plastic wrap.
Tips and Suggestions
– For a more intense flavor, you can use buffalo mozzarella instead of the classic fior di latte.
– You can also season the carpaccio simply with extra virgin olive oil, salt, pepper, and oregano, omitting the lemon juice. It depends on your taste.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE OR EVEN ON INSTAGRAM HERE“Sponsored links present on the page”
