Striped Marinated Zucchini Carpaccio

 I've been experimenting a lot lately and have been craving to make some kind of vegetable carpaccio. At first, I wanted to do this with eggplant but it was seriously hard to cut thinly. I can't tell you how many eggplants I wasted on trying to make this!

I've never really been a fan of the zucchini but had them lying around and decided to try them out. It somehow made perfect sense once I started and it came out perfectly.

This is such an easy recipe you can get done quickly before you start cooking the rest of your meal and it's amazing as a starter or as a side. There's also minimal washing up to do so that's a plus too!

I was going to call the dish zebra carpaccio but clearly that would get a little confusing and to some people, offensive!

My potato peeler was literally the perfect size to cut these!

 YOU WILL NEED:
5 MEDIUM ZUCCHINIS (WASHED)
2 CLOVES GARLIC, SLICED
1/2 CUP OLIVE OIL
3 TBSP RED WINE VINEGAR
SALT AND PEPPER
CHOPPED FRESH PARSLEY

Serves 4

To start, cut the zucchinis in half. Use a wide-blade potato or vegetable peeler and slice the zucchini in to slices the same width and length as the zucchini itself. (Basically using the peeler as a knife). Place a griddle pan on high heat.

Mix together the other ingredients and place is a flat-ish bowl.

Make sure the pan is very hot and drizzle approximately 2-3 tablespoons of olive oil on the surface, making sure its evenly spread out.

Place the zucchini slices on the pan, cooking them for 1-2 minutes (1 minute on each side).

Dip the cooked zucchini slices in the sauce bowl (olive oil, vinegar etc) leaving them in for a minute or so if you wish. Have your serving dish ready and place each dipped slice onto the serving dish.

Repeat with all of the zucchini. Eat immediately but preferably cover and set aside for a few hours.

Enjoy!

<3 Emanuelle