Imagine a dish so light, so elegant, and so incredibly delicious that it transports you to the sun-drenched hills of Italy with just one bite. This Summer Squash Carpaccio is not just a recipe—it's a summer sensation that will revolutionize your appetizer game! With paper-thin squash slices, toasted pine nuts, and a zesty dressing, this dish promises to be the star of your next gathering, turning even the most skeptical eaters into instant fans.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium summer squashes, thinly sliced
- 1/4 cup pine nuts, toasted
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing the summer squashes. Rinse them under cold water and pat them dry with a paper towel. Using a sharp knife or a mandoline slicer, thinly slice the summer squashes into rounds, about 1/8 inch thick. Set aside in a large bowl.
- Next, prepare the toasted pine nuts. In a small skillet over medium heat, add the pine nuts. Toast them for about 3-5 minutes, stirring frequently to prevent burning. Once they are golden and fragrant, remove them from the heat and set aside to cool.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a simple dressing. Adjust the seasoning to taste, ensuring the dressing is well balanced and flavorful.
- Drizzle the dressing over the sliced summer squashes in the large bowl. Gently toss the squash to ensure all slices are evenly coated with the dressing.
- To serve, arrange the dressed summer squash slices on a large platter, overlapping them slightly for an elegant presentation. Sprinkle the toasted pine nuts and grated Parmesan cheese evenly over the top.
- Finish with an additional drizzle of olive oil and a pinch of salt and pepper if desired. Serve immediately as a refreshing appetizer or side dish, and enjoy the vibrant flavors of this summer dish.
Tips
- Slice Precision: Use a sharp mandoline slicer or a very sharp knife to get uniformly thin squash rounds. Consistency is key to both presentation and texture.
- Pine Nut Pro Tip: Watch your pine nuts like a hawk when toasting! They can burn quickly. Keep them moving in the pan and remove from heat the moment they turn golden.
- Temperature Matters: Serve this carpaccio slightly chilled or at room temperature for the best flavor profile and most refreshing experience.
- Ingredient Quality: Use the freshest summer squash and highest quality olive oil and Parmesan you can find—it makes a world of difference.
- Make-Ahead Magic: You can slice the squash and prepare the dressing up to 2 hours in advance, but only dress the squash just before serving to maintain its crisp texture.
Nutrition Facts
Calories: 159kcal
Carbohydrates: 6g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 8mg
