It has been very hot this year in Greece, July being the hottest month in history, not only for Greece, but for the entire world. The climate is getting warmer and we all know and feel it. Unfortunately, there were also a lot of forest fires that made us very sad for weeks. The worst is the feeling of powerlessness at what is happening now in the world. We have to start changing our lives for a better future. We can start with small things. I started by eating less meat and I think many people are doing the same. There are a lot of vegetarian recipes on Katerina’s Kouzina and I am excited to present this new one: Zucchini Carpaccio.
Cool, light and fresh
Zucchini Carpaccio is a beautiful dish we are serving at the Odyssey Bistro this Summer and it’s a great success. I love cooking and serving it in our cooking workshops. I think you will love it too. Zucchini Carpaccio is a very cool, light and fresh recipe that has helped us a lot in this hot Summer. With beautiful and simple vegetarian dishes like this around, you don’t need to eat meat, or at least much less.
In the farm we grow our own zucchini and of course now we have plenty. That’s really not a problem, because it’s a vegetable that you can prepare so many different dishes with. It has such a subtle flavour and a high water content, that you can think of it as the all-purpose vegetable. Fried or boiled with lemon and olive oil, sautéed with anything you can think of, in the oven, in moussaka or briam (Greek roasted vegetable dish), stuffed with egg and lemon sauce, grilled or raw in a salad or used as in this recipe; anything is possible.
It is very important that you put the Zucchini Carpaccio in the refrigerator for a while, so the taste gets better and better. I hope this recipe will refresh you on hot Summer days and is a delight on your lunch or dinner table!
Photos: George Gkionis
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