This summer squash carpaccio is my number one go-to appetizer during the summer. It is easy, pretty, delicious and is a unique way to utilize the abundant amount of squash that I am getting weekly from my CSA.
Because, let’s face it – squash can be a little… you know…boring and for some people (like my husband) squash is something to be avoided completely unless it’s been whirled into a basil and zucchini soup or maybe even zuccini pancakes.
This recipe isn’t entirely new – I first demonstrated it in one of my favorite cooking tools videos and then again on San Diego Living but I had never actually shot the dish until recently when my CSA basket began to explode with squash.
Needless to say – this is WAY overdue.
Having a mandolin makes this dish a snap to put together but if you don’t have one just take your time and cut everything super thin. The only actual cooking you do will be toasting the pumpkin seeds.
Here are a few simple tips on making this dish super easy:
- Buy or use small summer squash. They have less seeds and are easier to handle
- Use shallots. The are milder than onions and easier to eat raw.
- Never take your eyes off your pumpkin seeds when you are toasting them. They burn fast.
- Serve it on a big platter and let your guests serve themselves. It makes for a prettier presentation and makes the food more interactive.
This dish works great with lots of other veggies as well. I’ve made it with raw beets and celery root!
Summer Squash Carpaccio
Prep Time: 10 minutes
Download Summer Squash Carpaccio Recipe Here
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
2 tablespoons crumbled goat cheese
2 shishito peppers, thinly sliced
2 tablespoons pumpkin seeds
1 teaspoon cumin
1 teaspoon salt
1 lime, zest and juice
splash of oil
Dressing:
2 tablespoons olive oil
2 teaspoons white balsamic vinegar
Dash of chili flakes (optional)
In a small skillet combine the pumpkin seeds, cumin, salt, lime zest and oil. Cook on medium heat until lightly brown. Remove from heat and set aside.
Whisk together olive oil, vinegar and chile flakes. Set aside
Assemble the carpaccio by alternating the zucchini and summer squash in one layer. Top with goat cheese, peppers, and pumpkin seeds. Drizzle with dressing and season with salt.
