Indian Summer Marinated Zucchini Carpaccio

I'm slightly (okay, majorly) in denial about summer ending, so I'm making the absolute most of all the amazing late summer produce. Zucchini + other summer squash varieties tend to hang around in the Indian summer weeks, making them perfect for those of you who, like me, are not ready to move on to full-fledged fall foods quite yet (too soon Starbucks, too soon).

In true summer spirit, I opted for a raw, no-cook recipe to keep things fresh, quick, and simple for you when prepping. Added bonus - foods in their raw state are at their peak nutritionally, ensuring you get the most of those hydrating, nourishing, and beautifying vitamins + minerals. 

I love serving zucchini shaved 'carpaccio' style - it's really light and delicate, and absorbs the flavors + oils perfectly. I topped mine with homemade citrus herb whipped ricotta, because #yum. But this can totally be omitted (or replaced with a citrusy cashew cheese) to keep the dish vegan and dairy-free. Honestly, the marinated zucchini is super flavorful on its own, so don't be afraid to keep it simple.

If you have the time, I recommend allowing the zucchini to marinate for a few hours, giving the flavors time to really develop and soak in. I've been enjoying this dish on it's own as a side, but it also works great tossed with a salad, roasted veggies, cooked grains, or fresh pasta. 

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MARINATED ZUCCHINI CARPACCIO

Makes about 6 side servings