zucchini carpaccio

Light and simple are the best words to describe most of my summer meals, especially during this heat wave. The other day at the Union Sq. Farmers’ Market I saw some great looking zucchini I couldn’t resist. Once I bought them I began thinking about different ways to prepare this tasty vegetable. Though I had a couple of ideas, I settled on some sort of zucchini sandwich. I remembered this one sandwich I used to enjoy often at Tarallucci e Vino (East Village location). They’ve since changed their menu, but I know it involved some great ciabatta bread, lightly seasoned grilled zucchini with lemon/olive oil, and possibly some of their amazing fresh mozzarella. Since I don’t have a grill I opted for “cooking” with citrus! By slicing the zucchini thin and marinating it in lemon, you can keep the crisp/juicy texture of the zucchini without having it taste raw.

ZUCCHINI CARPACCIO AND FRESH TOMATO SANDWICH
Zucchini & Marinade
1 medium zucchini, sliced thin (1/4” slices)
1 clove garlic, sliced thin
1/2 large lemon juiced (about 2-3 tbsp)
fresh cracked salt and pepper

For the Sandwich
2 slices Ezekiel Bread (or your favorite ciabatta)
2 thin slices of a large tomato
1 tbsp Just Mayo
fresh cracked salt and pepper

Prepping The Zucchini
Slice your zucchini in half to make shorter strips. Then cut 1/4” slices lengthwise.
Combine all of the ingredients in a plastic bag or glass container to marinate for a few hours and even overnight.

Building Your Sandwich
Toast your bread.
Lightly coat each slice of toast with mayo. 
Season with salt and pepper. 
Add two even layers of zucchini slices and then the tomato slices.

**TIP: adding some grilled chicken or hummus instead of mayo would be very good and also add some healthy proteins.**