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Zucchini Carpaccio With Basil, Soft Goat Cheese, and Toasted Buckwheat
- Yield: Serves 4
Description
Anyone who’s grown zucchini almost always winds up with too much of it. This recipe from Chef Charlie Granquist is a delicious way to put that surplus to good use. With grains, proteins, and fresh herbs, it works well as a side or stands on its own as a light summer supper.
Ingredients
Units
Scale
- 2 medium-sized zucchini or other summer squash, kept whole
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 clove garlic, grated
- Salt and pepper to taste
- Handful of baby basil leaves
- 4 Tbsps soft goat cheese
- 1/4 cup buckwheat groats, lightly toasted
- Olive oil
Instructions
- Heat a charcoal grill over high heat. Oil and season the zucchini with salt and pepper. Place the whole zucchini on the grill and cook for 10 minutes, turning frequently to lightly char it all over. Remove the zucchini from the grill and let it cool until it’s warm enough to handle. Once it’s cooled, slice the zucchini in 1/4-inch rounds.
- In a large bowl, toss the rounds with the lemon juice, olive oil, and garlic, and season with salt and pepper.
- For the buckwheat groats, warm 1/2 teaspoon of olive oil in a small skillet over medium heat. Add the groats and cook, while stirring constantly until lightly toasted and golden brown, 3 to 5 minutes.
- Place one layer of the zucchini on a platter. Top the zucchini with some of the basil, goat cheese, and buckwheat. Repeat with more layers until all the zucchini is used. Finish with a drizzle of olive oil, salt, and pepper.
Notes
Once seared/grilled, the squash can get very soft, making it difficult to slice thin. Using a serrated knife does the trick.
