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    Grilled Yellow & Green Zucchini Carpacci


    Source of Recipe


    Good Things Utah
    Grilled Yellow & Green Zucchini Carpaccio

    http://video-static.clipsyndicate.com/zStorage/clipsyndicate/84/2011/07/14/06/10/3f8e6f6527a1e1aedaabeffa41cc999a.biqoacfmadrqozshomba.jpg


    By: Kimi's Mountainside Bistro


    (4 servings)

    1 small yellow squash
    1 small zucchini
    ¨ù cup olive oil
    1 Tbsp. dijon mustard
    1 lemon, juice & zest
    2 Tbsp. fresh thyme finely chopped
    kimi-style pink himalayan salt
    ¨ö cup baby arugula
    3 Tbsp fresh parmigiano-reggiano cheese

    Cut the squash and zucchini into long thick slices, set aside. In a small mixing bowl, whisk the olive oil, dijon mustard, lemon juice, lemon zest and thyme together. Add a pinch of salt and drizzle the oil mixture over the squash and zucchini.

    Place the slices on a small serving platter, alternating slices between the squash and zucchini.

    For summer, place on preheated outdoor grill and cook until tender, approximately 8 - 10 minutes, rotating sides. Or if preferred you can use the indoor oven and bake at 350 ¢ªF until tender approximately 20 minutes.

    Toss the arugula with a drizzle of olive oil and pink himalayan salt. Place the arugula on the baked zucchini; top with fresh parmigiano-reggiano cheese. Serve with grilled chicken, lamb or as a light salad.

 

 

 


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