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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.