Zucchini Carpaccio

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Recipe: Zucchini Carpaccio

Serving Size: 4 first course servings

5dcb8169240617be Zucchini carpaccio.preview Zucchini Carpaccio

This zucchini carpaccio is the perfect choice year round to serve as an appetizer, side dish or a light lunch. I like to drizzle the plate with a marinade of extra virgin oil oil and some sea salt and lemon juice to taste before adding the zucchini. Very carefully use a mandoline to thinly slice the zucchini. Garnish with pine nuts, cheese shavings and a dash of lemon zest.


  • 4 small zucchini (1 lb. total)

  • 1/3 cup loosely packed fresh mint leaves

  • 2 tablespoons extra-virgin olive oil

  • 2 teaspoons fresh lemon juice and a little lemon zest for decoration
1/4 teaspoon fine sea salt

  • 1/4 cup pine nuts (1 oz.)
  • 1 (6-oz.) piece grana padano or parmigiano-reggiano

  • Garnish: thinly sliced tips of 2 zucchini blossoms, several fresh mint sprigs, or edible flowers

  • Special equipment: mandoline or adjustable-blade slicer


  1. Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
  2. Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
  3. Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.
  4. Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint and optionally a little lemon zest.
 Zucchini Carpaccio