About this recipe
This zucchini carpaccio is the kind of dish that feels fancy but is secretly the easiest thing to make. It’s fresh, light, and the perfect summer appetizer or side dish. Made with thinly sliced raw zucchini and a quick lemon vinaigrette, it’s bright, flavorful, and surprisingly satisfying.
And if you’ve never tried raw zucchini before—this is the best way to start.
Why will you love this recipe?
- It’s a crowd-pleaser. Great for dinner parties, picnics, or a light weekday lunch.
- It’s no-cook. All you need is a knife (or mandoline), a handful of pantry ingredients, and 10 minutes.
- It’s healthy and beautiful. Naturally vegan, gluten-free, and keto-friendly.
- It’s a blank canvas. Use it as-is or build on it with toppings like nuts, herbs, or vegan cheese.
Ingredient notes
- Zucchini or summer squash works.
- Lemon juice
- Extra virgin olive oil:
- Fresh basil: Adds freshness and a hint of sweetness.
- Chopped walnuts: For crunch. You can swap these for almonds, pistachios, or pine nuts.
Optional toppings
- Fresh mint or other soft herbs
- Parmesan shavings or feta, vegan or taditioanl work best here.
- Lemon zest
- Sliced jalapeños for a kick
How to make zucchini carpaccio
- Slice the zucchini as thinly as possible. A mandoline works best, but a vegetable peeler or sharp knife also works.
- Arrange the slices in a single layer on a plate or platter. Slightly overlap them for a pretty presentation.
- Drizzle with olive oil and lemon juice, and season with salt and pepper. Let it sit for 5–10 minutes so the zucchini can absorb the dressing.
- Top with chopped nuts, herbs, and any optional extras. Serve immediately or chill for 10 minutes before serving.
Variations
- Swap walnuts for toasted pistachios, almonds, or pine nuts.
- Add vegan cheese like cashew parmesan or vegan feta for richness.
- Use mint instead of basil for a refreshing twist.
- Sprinkle red pepper flakes or add sliced jalapeños for heat.
Serve this zucchini carpaccio with
- Pasta with classic vegan pesto
- It is also great with sandwiches or quesadillas
- With focaccia or pizza
- One pan onion and tomato pasta
Home-cook tips
- No mandoline? Use a vegetable peeler to shave long, thin ribbons or zucchini noodles. It changes the shape but keeps the texture.
- Let it marinate for a few minutes so the zucchini softens slightly—this helps it soak up the flavor.
Zucchini Carpaccio
Zucchini carpaccio is a light and elegant dish that showcases the fresh, delicate flavors of thinly sliced zucchini. Drizzled with lemon and olive oil, sprinkled with nutty Parmesan, and finished with a touch of sea salt and cracked black pepper, basil and hazelnuts, this carpaccio is the perfect balance of simplicity and sophistication. It's a refreshing appetizer or side dish that's both beautiful to look at and delightful to eat, making it a perfect addition to any summer meal.
Equipment
- Mandoline
Ingredients
- 2 medium zucchini green or yellow
- 1 Lemon zest
- 2 tablespoons fresh lemon juice
- 2-3 tablespoons Olive oil
- 1/4 teaspoon kosher salt or to taste
- Freshly ground black pepper to taste
- 1/4 cup hazelnuts, walnuts, pecans or pinenuts
- 1 tablespoon fresh basil chopped or torn
- grated parmesan cheese
Instructions
- Slice the zucchini: Using a mandoline, vegetable peeler, or sharp knife, slice the zucchini into very thin rounds or ribbons.
- Arrange on a plate: Lay the slices in a single overlapping layer on a serving platter.
- Dress it: Drizzle the olive oil and lemon juice evenly over the zucchini. Sprinkle with salt and black pepper.
- Add toppings: Scatter the chopped walnuts and fresh basil on top. Add any optional toppings like lemon zest or vegan cheese.
- Let it sit: Let the carpaccio rest for 5–10 minutes to allow the flavors to meld. Serve immediately or chill briefly before serving.
Notes
- Safety First: When using a mandoline, always use the hand guard to protect your fingers. If you don’t have a guard, consider wearing a cut-resistant glove.
- Best Enjoyed Fresh: Zucchini carpaccio is best enjoyed immediately after preparing, as the zucchini can soften and release moisture over time.
- Prep Ingredients: Slice the zucchini and keep it in the fridge layered between paper towels to absorb excess moisture. Add dress just before serving.
- Presentation Matters: Arrange the zucchini slices neatly on a plate, slightly overlapping them for an attractive presentation. Drizzle the vinaigrette evenly and finish with the toppings just before serving.
- Optional toppings: Sliced jalapeños, Fresh mint leaves
Nutrition
Serving: 1servingCalories: 84kcalCarbohydrates: 4gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 3mgPotassium: 147mgFiber: 1gSugar: 1gVitamin A: 114IUVitamin C: 16mgCalcium: 17mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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