sweet miscellany

Thin slices of tender yellow zucchini and Armenian cucumber are topped with toasted hazelnuts, shallot, and mint and dressed with fresh lemon juice and olive oil. This simple summer side dish is flavorful and refreshing and doesn’t require any cooking!

This no-cook recipe is the epitome of summer: colorful, refreshing, and packed with simple flavors! The inspiration for it was the desire to combine the lovely hues of these locally grown yellow zucchinis and Armenian cucumbers. Since I wanted to enjoy them in their raw state, I made a carpaccio of sorts, topping them with toasted hazelnuts, thin slivers of shallot, and fresh mint leaves. There’s not dressing, but rather a simple drizzle of olive oil and lemon juice and a sprinkle of flaky sea salt. Simple, fresh, and super delicious!

What You Need to Make this Yellow Zucchini & Armenian Cucumber Carpaccio

• Zucchini – I used a locally grown yellow one but you can totally use a standard green zucchini, too! Aim for a zucchini that is no longer than about 7-8 inches to ensure it’s still nice and tender.
• Cucumber – I used an Armenian cucumber since they’re locally available (and one of the only varieties that will grow when its reguarly 100 degrees). You can use any standard slicing cucumber in its place!
• Shallot – You’ll need just 1 small shallot since you’ll be slicing it very thin. It lends a nice contrast and oniony flavor to the dish. You could also use a small spring onion in its place if you have one on hand!
• Toasted Hazelnuts – Chopped toasted hazelnuts add a lovely nuttiness to the dish that works really well with both the zucchini and cucumber. And, they lend crunch and texture to the dish.
• Fresh Mint Leaves – Mint lends an herbal flavor to the dish and amplifies the refreshing quality of it. Plus, it complements that flavors of the zucchini and cucumber nicely!
• Fresh Lemon Juice – A squeeze of fresh lemon juice adds brightness and perks up the dish.
• Extra Virgin Olive Oil – Fruity olive oil adds a touch of richness while also carrying the flavors of the dish.
• Flaky Sea Salt – Seaons the dish and balances all of the flavors.

What is Carpaccio?

Traditionally, carpaccio is an Italian dish of either verrrry thinly sliced raw beef or fish dressed very simply.Vegetarian versions of carpaccio are made in much the same vein, just with thinly sliced seasonal veggies! They’re a great way to actually taste veggies in their prime without the fuss of cooking or complicated preparations. They key to making carpaccio is very thinly slicing the veggies which is possible with either a mandolin, a vegetable peeler, or a very sharp knife and a very steady hand.

FAQ

• Do I need to specifically use a yellow zucchini and an Armenian cucumber? No, you can use a standard green zucchini and a slicing cucumber in their place for very similar results!
• What if I don’t have a mandolin? How can I achieve very thin slices of zucchini and cucumber? You can use a standard vegetable peeler! You can either peel off thin round slices or you can peel the zucchini and cucumber lengthwise for thin ribbons.
• Can I make this recipe ahead of time? I would recommend preparing the components ahead of time (i.e. slicing the cucumber, zucchini, and shallot) but keeping them separated until you’d like to eat it! When I photographed the recipe, I make a serving for the photos and kept the other components separated in the fridge until the next day.

Other Ways to Enjoy Your Zucchinis and Cucumbers

If you want to explore a sweet zucchini recipe that isn’t zucchini bread, try this golden zucchini crumble with ginger! Or, if you want to try a little something different that’s savory, try this savory oat bowl with zucchini compote and corn relish. If you find yourself with an extra Armenian cucumber, I highly recommend trying this sweet pepper romesco with Armenian cucumber and white bean salad.

Yellow Zucchini & Armenian Cucumber Carpaccio

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• Author: Courtney West
• Total Time: 15 minutes
• Yield: 3–4 servings 1x
• Diet: Vegan

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Description

Thin slices of tender yellow zucchini and Armenian cucumber are topped with toasted hazelnuts, shallot, and mint and dressed with fresh lemon juice and olive oil. This simple summer side dish is flavorful and refreshing and doesn’t require any cooking! 

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Ingredients

Units USM Scale 1x2x3x

• 1 yellow or green zucchini
• 1 Armenian or slicing cucumber
• 1 small shallot
• 1/4 cup loosely packed mint leaves
• 1/4 cup chopped toasted hazelnuts
• 1 small lemon
• 2–3 tbsp extra virgin olive oil
• flaky sea salt, to taste

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Instructions

Trim off the ends of the zucchini and cucumber and discard or compost them. Using a mandolin or a vegetable peeler, thinly slice both the zucchini and the cucumber. Set these aside for now.

Peel the shallot, then thinly slice it using a knife. If your mint leaves are small, you can leave them whole. If they are larger, gently tear them into smaller pieces with your fingers. 

On a large serving platter or 3-4 smaller plates, arrange the cucumber and zucchini slices in an alternating pattern. Scatter the sliced shallot evenly across the surface followed by the torn mint leaves and the chopped toasted hazelnuts. Cut the lemon in half, then squeeze some of the juice over the carpaccio. Drizzle it with the olive oil, then season with the flaky sea salt. 

Serve and enjoy immediately!

Notes

• This recipe is best enjoyed right after it’s made. If you’d like to make it ahead of time, I would recommend keeping all of the components separate until you’d like to eat it. 

• Prep Time: 15 minutes
• Category: side