Zucchini Carpaccio with Lemon & Crispy Breadcrumbs
Ingredients
- 3 mediumzucchini (firm, unblemished)
- 2lemon
- ¼ cupextra-virgin olive oil
- 2 clovesgarlic
- ⅓ cuppanko breadcrumbs
- ·parmesan cheese
- ¼ cupfresh basil (loosely packed)
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 2 cloves garlic.
- 02
Juice 2 lemons.
Method
- 01
Heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 1/3 cup panko breadcrumbs and toast for 2–3 minutes, stirring frequently, until golden and crispy. Season with a pinch of salt and pepper. Transfer to a plate to cool.
- 02
Using a mandoline or sharp knife, slice the zucchini as thinly as possible (about 1/16 inch). Arrange the slices on a large platter, slightly overlapping.
- 03
Whisk together the remaining 2 tablespoons olive oil, juice of 2 lemons, 1/4 teaspoon salt, and a few grinds of black pepper. Drizzle evenly over the zucchini.
- 04
Scatter the crispy breadcrumbs over the top. Use a vegetable peeler to shave thin ribbons of parmesan cheese across the dish. Tear the fresh basil and scatter it over everything. Serve immediately.
Spice Tips
If you like heat, finish with a small pinch of red pepper flakes over the top. For earthiness, try a tiny drizzle of truffle oil after the olive oil. A light shower of fresh mint alongside the basil adds brightness.
This is best served right away while the breadcrumbs are still crispy. For a sharper flavor, use aged parmesan. If you don't have a mandoline, use the thinnest-slice setting on a vegetable peeler or a very sharp chef's knife.