Messy Zucchini Carpaccio

 
 

Shaved garden zucchini tossed in My My Meyer Oil and salt flakes shines like summer on a plate. Buttery olives, briny capers, crunchy breadcrumbs and a tangle of fresh herbs add depth and levity to this summertime dinner table star.

Ingredients

3-4 Italian zucchini, shaved into strips using a mandolin or potato peeler

2-3 glugs of My My Meyer lemon olive oil

Salt flakes, good 3-finger pinch

Small handful of parsley, chopped

Finger-sized stack of chives - chopped

1/2 cup Kalamata olives, pitted and halved

Capers, 2 Tablespoons

Fresh-ground Black pepper

3 Tbsp fresh breadcrumbs

Steps

  1. Shave zucchini into long, thin strips, and pile into a large mixing bowl.

  2. Add Meyer Oil and salt flakes. Using a light hand, toss the the zucchini strips in the oil and salt until they are coated and pliable.

  3. Divide the zucchini evenly among. 4 plate and pile in a loose nests

  4. Top zucchini with olives, herbs, breadcrumbs, and good twist of black pepper.

  5. Serve with crusty fresh bread and crisp white wine.