Patty Pan Squash Carpaccio for a Hot Summer Night

patty pan squash carpaccioSometimes on a hot summer night or when I’m just being lazy, I’ll put together a nice antipasto platter and we’ll have that for our main meal. My refrigerator is never without a variety of olives and cheeses and either salami or prosciutto of some sort, so it’s pretty quick for me to whip this up. This is casual dining at it’s best, just open a chilled bottle of wine, add some crusty bread then relax and enjoy!
farmers marketpatty pan squashOver the weekend I went to our local farmers market and couldn’t resist taking home a bag of these tiny saucer shaped squash and a few 8-ball zucchini, even though I had no clue how I was going to prepare them!
patty pan squash I’ve seen these tiny squash stuffed before and roasted, but because it’s been so hot outside I decided to make mine carpaccio style, raw uncooked thin slices tossed in olive oil and lemon with shaved parmesan and parsley, it was the perfect addition to my cool and refreshing antipasto platter. I just love the scalloped edges and the tops on the patty pan squash, it’s all edible and it makes for a nice presentation.

italian antipastoI also made a caprese salad to go along with everything, because in the summer that’s a staple at my house and besides I have basil growing like crazy all over my backyard!
antipasto Aaaah summertime, when the living is easy!  Don’t you love it?

Patty Pan Squash Carpaccio for a Hot Summer Night

Ingredients

  • patty pan squash
  • 8-ball zucchini
  • fresh chopped parsley
  • arugula, optional
  • shaved parmesan
  • salt and pepper
  • Lemon zest
  • fresh lemon and olive oil dressing

Instructions

  1. Slice the tops off of the patty pan squash with a knife, set aside.
  2. Slice tops off of the 8-ball zucchini, discard.
  3. Thinly slice remaining squash with a mandolin if possible, slices should be thin.
  4. Add sliced squash, plus the tops of the patty pan squash into a bowl and add parsley, zest, shaved parmesan, arugula, use as much as you want, to taste.
  5. Whisk together a fresh lemon and olive oil dressing then pour over the squash and toss very gently.
http://www.prouditaliancook.com/2013/07/patty-pan-squash-carpaccio-for-a-hot-summer-night.html

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Comments

  1. It was 96F today, no oven going on in this house.

    I grilled and ate veggies from the garden.
    This would have been a nice choice…………maybe tomorrow! Supposed to be a hot one all week.
    xo

  2. Thank you for the lovely recipe. Have a great evening.

  3. Patricia Buckley says:

    Hi Marie,
    I made your zucchini ribbon salad tonight with your famous dressing and my husband and I loved it. My husband has a texture thing with squash and usually doesn’t like it, but he said he liked it ribbon style. The texture thing flew out the window! Yippie! And yes, I wasn’t going to put my oven on either in this heat. I grilled the zucchini ribbons on the grill. I also added some fresh peas, and I chose pine nuts and parm cheese. Delicious! Thanks, Marie!!

  4. I love going to the Farmer’s Market. Shoulder surgery has kept me away for the last two months, and I am just dying to return. We go on Sunday mornings right near home. The fresh air, smiling vendors and friendly crowds make it such an enjoyable thing to do. And then there’s all the inspiration I get from cruising the aisles.

    Marie, your food is always so enticing, so fresh looking. And this plate is no exception. I do a similar thing. but with grilled squash, but never once did I think to do it carpaccio style. That is brilliant. It would have been perfect, in fact today when it is just too darn hot to cook where I live. Thanks fro the cool idea

  5. Got a husband and a son who don’t eat pork : so much for the antipasto supper! But this plate is just plain lovely!

  6. This is perfect for us this week. The heating element for our oven died and we await the replacement piece to arrive. Funny how many recipes start out with, “Heat oven to…”
    This will have to, as many of your recipes do, appear in the rotation. Thank you for sharing this. And it is nice to know I am not the only person who always has Prosciutto in the fridge!

  7. The temperature here on the Front Range of Colorado has been very nice, with the exception of much needed rain on the weekend, but a salad like this would be perfect for any busy summer day! It’s a wonderful way to use up fresh veggies from the Farmer’s Market.

  8. What a brillant idea and so pretty!

  9. Some people like breakfast for dinner. Me, I love a good antipasto, a hunk of bread and a glass of wine. This looks delicious.

  10. Hi Marie – that is the perfect dish for hot weather. Love how you casually arranged the plate. So relaxed and summery.
    LL
    P.S. I posted carpaccio too!!

  11. Lillian Amplo says:

    Hi Marie! I just saw those gorgeous round zucchini and wanted to tell you that I STUFF them! Cut the top off and scoop the inside out with a melon baller, saute that with garlic, onion (really whatever you might have leftover!)…bake or grill them!
    Don’t get too used to them…they are only in season for about 1 month! Love your cooking…your like a sister from another mother! Lillliana

    • Thank you Lilliana, You’re the sweetest! I will try your recipe when I come across them again, sounds good!

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