How To Make Carpaccio di Zucchine & Panzanella - Best Recipe | Charleston Magazine

Ingredients

• 2 medium, firm zucchini
• Coarse sea salt
• Cherry tomatoes, quartered (optional)
• Extra-virgin olive oil
• Fresh ground black pepper, to taste
• Pecorino with truffles (available at specialty cheese shops)
• Italian parsley, for garnish
• 1/2 lb. three-day-old ciabatta (or other good bread), torn into chunks
• 2-3 Tbs. extra-virgin olive oil
• 1-2 Tbs. red wine vinegar
• Sea salt
• black pepper
• Few leaves of basil, julienned
• 1 small red bell pepper
• 4 firm heirloom tomatoes, quartered
• 4 spring onions, chopped
• 1 unpeeled cucumber, chopped
• Sharp aged pecorino, shaved, for garnish