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Zucchini Carpaccio

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1/4 cup Pine nuts, coarsely chopped

1 1/2 teaspoons confectioners' powdered sugar

1/4 teaspoon red pepper flakes

1/2 teaspoon water

1 yellow squash (about 1/2 lb), 1 zucchini (about 1/2 lb)

1/2 teaspoon salt

1 8 oz container Italian Burrata Cheese, drained, each piece halved

Freshly ground pepper to taste

1 Tablespoon Frantoio Extra Virgin Olive Oil from Olive Oil Etcetera 

4 Tablespoon basil pesto sauce, divided (optional)

Preheat oven to 250 degrees.  Add pine nuts, sugar, red pepper flakes and water to small bowl; stir to combine.  Spread mixture in single layer on baking sheet; bake 15-20 minutes until toasted.  Let cool

Slice yellow squash and zucchini into rounds about 1/8 to 1/16 inch thick.  Lay flat in single layer on separate baking sheet; sprinkle evenly with salt.  Let rest about 10 minutes at room temp.

Transfer slices gently to colander (do not rinse).  Press lightly using paper towel; pat dry.  Arrange slices in alternating spiral pattern on 4 plates; center burrata on each plate.  Season with salt and freshly ground black pepper, drizzle each serving with 1/4 Tablespoon Frantoio Extra Virgin Olive Oil and 1 Tablespoon pesto.  Sprinkle evenly with pine nut mixture.

*Adapted from Wegman's Food Market recipe