Baked Zucchini Carpaccio with Parmesan and Aged Balsamic Vinegar

Baked Zucchini Carpaccio with
Parmesan and Aged Balsamic Vinegar

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Recipe from Chef Gabriele Riva

Ingredient

 

Quantity

 

Procedure

 

Zucchini
Extra Virgin Olive Oil
Fine Sea Salt
Fresh Parsley Julienne
Parmesan Cheese
Aged Balsamic Vinegar

 

2
1/4 cup
1 tsp
4-5 leaves
4 TBSP
1 TBSP

 
  1. Wash and peel all zucchini, it is fine to leave some of the skin remaining on zucchini.
  2. Slice zucchini thinly 3/16" and arrange them uniformly on the Silpat® Entremet which has been previously brushed with olive oil.
  3. Season the zucchini carpaccio with fine sea salt and sprinkle half of Parmesan cheese on top.
  4. Bake for about 10 minutes at 500 F
  5. When they are cooked, transfer the sliced zucchini onto a plate. Arrange in a pattern for an added touch.
  6. Sprinkle the other half of Parmesan cheese and the julienne of fresh parsley.
  7. Finish the dish with the aged balsamic vinegar, using a spoon drizzle it uniformly on top.
   
Baked Zucchini Carpaccio with 
Parmesan and Aged Balsamic Vinegar  

 

Baked Zucchini Carpaccio with 
Parmesan and Aged Balsamic Vinegar

 

Tools & Equipment

  • Silpat® Entremet
  • Half sheet baking tray (13"x18")
  • Vegetable peeler
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Chef's knife
  • Cutting board


easy difficulty level
    Baked Zucchini Carpaccio with 
Parmesan and Aged Balsamic Vinegar

 

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