Marinated Zucchini and Red Pepper
Crisp marinated zucchini and red pepper with watercress and shaved Parmigiano. Make ahead, slice paper-thin, and serve open-face.
This recipe comes to us from the authors of several fascinating books on food philosophy, John Thorne and Matt Lewis Thorne. You can subscribe to their bimonthly food newsletter called "Simple Cooking". Find them online at "www.OutlawCook.com". They write, "This unusual and rather dramatic sandwich is based on a dish Loomis sampled at Da Mino, a small restaurant in the center of Robbio, a farming town in Lombardy. The chef, Enrica Abbatte, calls it a carpaccio vegetale (vegetable carpaccio) and serves it as a layered salad. What made me think of using it—adapted as follows—as a sandwich topping was its unique pickle-like crispness combined with an unexpected succulence—not something that comes directly to mind with raw zucchini, red pepper, and a green such as watercress. (Abatte makes it with arugala, but to my palate the cress, although equally sharp, is more in balance with the other ingredients.) Quite simply, it’s a knock-out."
Submitted by: John Thorne and Matt Lewis Thorne from Northhampton, MA
Yield: Serves 4
- Slice zucchini paper-thin and marinate with olive oil and balsamic overnight for pickle-like crispness.
- Toss marinated vegetables with their juices and layer on split French bread; finish with shaved Parmigiano.
- Prep the salad a day ahead but assemble sandwiches just before serving to avoid soggy bread.
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Preparation Instructions:
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Frequently Asked Questions
How thin should I slice the zucchini and how do I get paper-thin pieces?
Slice the zucchini until the rounds are almost translucent. Use a mandoline on a thin setting, a vegetable peeler to make ribbons, or a very sharp knife. Chill the zucchini first so it is firmer, slice across the squash, and work carefully to keep pieces even.
Do I have to marinate the vegetables overnight?
Overnight gives the best flavor and that pickle-like crispness. If short on time, marinate at least 2 to 3 hours. For a quick version, 30 to 60 minutes will add some flavor but not the full texture change.
Can I use roasted red peppers instead of raw diced peppers?
Yes. Roasted peppers add a sweet, smoky note and a softer texture. Pat them dry before mixing so the salad does not get watery. Roasted peppers may not need as long to mingle with the zucchini, so an hour is often enough.
How can I make this sandwich vegan or dairy-free?
Omit the Parmigiano-Reggiano or swap it for an aged vegan Parmesan or toasted nuts like almonds for umami and crunch. Taste and add a little extra salt if you remove the cheese.
How long will the marinated vegetables keep in the fridge?
Stored in an airtight container, the marinated vegetables stay good for up to 3 days. They will continue to soften over time, so they taste best within 24 to 48 hours. Keep the bread separate until serving.
Can I assemble the sandwiches ahead of time?
It is best not to fully assemble the sandwiches long before serving. The juices will make the bread soggy. You can prepare and portion the marinated vegetables and shave the cheese ahead, then build the open-face sandwiches right before serving.
Is it safe to eat raw zucchini that has been marinated overnight?
Yes, as long as the zucchini is fresh, well washed, handled with clean utensils, and refrigerated. Keep the marinated mixture cold and discard it if it develops an off smell, sliminess, or visible mold.
Can I change the dressing and how much hot pepper should I add?
The recipe uses a roughly 3 to 1 oil to vinegar ratio: 1/4 cup olive oil to 2 tablespoons balsamic. You can swap lemon juice or another vinegar but keep a similar ratio. For heat, start with a pinch to 1/4 teaspoon of crushed red pepper flakes and adjust to taste.
How thin should I slice the zucchini and how do I get paper-thin pieces?
Slice the zucchini until the rounds are almost translucent. Use a mandoline on a thin setting, a vegetable peeler to make ribbons, or a very sharp knife. Chill the zucchini first so it is firmer, slice across the squash, and work carefully to keep pieces even.
Do I have to marinate the vegetables overnight?
Overnight gives the best flavor and that pickle-like crispness. If short on time, marinate at least 2 to 3 hours. For a quick version, 30 to 60 minutes will add some flavor but not the full texture change.
Can I use roasted red peppers instead of raw diced peppers?
Yes. Roasted peppers add a sweet, smoky note and a softer texture. Pat them dry before mixing so the salad does not get watery. Roasted peppers may not need as long to mingle with the zucchini, so an hour is often enough.
How can I make this sandwich vegan or dairy-free?
Omit the Parmigiano-Reggiano or swap it for an aged vegan Parmesan or toasted nuts like almonds for umami and crunch. Taste and add a little extra salt if you remove the cheese.
How long will the marinated vegetables keep in the fridge?
Stored in an airtight container, the marinated vegetables stay good for up to 3 days. They will continue to soften over time, so they taste best within 24 to 48 hours. Keep the bread separate until serving.
Can I assemble the sandwiches ahead of time?
It is best not to fully assemble the sandwiches long before serving. The juices will make the bread soggy. You can prepare and portion the marinated vegetables and shave the cheese ahead, then build the open-face sandwiches right before serving.
Is it safe to eat raw zucchini that has been marinated overnight?
Yes, as long as the zucchini is fresh, well washed, handled with clean utensils, and refrigerated. Keep the marinated mixture cold and discard it if it develops an off smell, sliminess, or visible mold.
Can I change the dressing and how much hot pepper should I add?
The recipe uses a roughly 3 to 1 oil to vinegar ratio: 1/4 cup olive oil to 2 tablespoons balsamic. You can swap lemon juice or another vinegar but keep a similar ratio. For heat, start with a pinch to 1/4 teaspoon of crushed red pepper flakes and adjust to taste.
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