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Summer-fresh zucchini needs to be treated gently and I thought a light vegetable carpaccio would be perfect. So I thinly cut the zucchini, arranged it delicately on a dish, drizzled olive oil and balsamic vinegar, salted and peppered liberally, added some fresh cut basil and some Parmesan cheese on top.
It looked wonderful, and I think it tasted quite good as well, although my fellow dinner company gave some reserved remarks along the lines that the taste was a little bland. I suppose I can agree to some limited degree; the next time I try this I probably would drizzle a reduction of balsamic vinegar to concentrate the flavors instead, and perhaps apply a little more cheese.
However, I think this dish was quite perfect in its simplicity. The zucchini was mild and fresh, the olive oil rounded the flavors off nicely, the peppery basil provided a very suitable light punch, and the balsamic vinegar and the cheese added some extra taste. I think this is a perfect light summer dish, either as an appetizer or a side dish, just make sure to top it with a lot of fresh pepper.
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