Zucchini Carpaccio Recipe + VIDEO


This zucchini carpaccio is as delicious as easy to make.

Zucchini Carpaccio ready to eat.

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Carpaccio is an Italian appetizer made of raw beef, very thinly sliced (literally shaved), and dressed with a mustard sauce, olive oil, black pepper, and shaved or grated parmesan cheese.

Sliced zucchini on a bowl.

Its name is related to the colorful pieces of art by Venetian painter Vittore Carpaccio. The red raw beef combined with the creamy mustard dressing resembles the colors of the artwork of this Renaissance artist, known for his Legend of Saint Ursula.

Sliced raw zucchini on a plate.

This zucchini carpaccio is not related to the Italian raw beef one, but for the fact that it’s delicious and the zucchini is shaved and served flat in the dish.

Carpaccio de calabacín listo para comer.

This recipe came to me more than 15 years ago. I’m not sure if this was my sister Andreína’s creation, but when she became a vegetarian, she used to have it sometimes more than twice a week.

Carpaccio de calabacín servido y con un tenedor.

When I first posted this carpaccio in 2010, I wanted to show you the beautiful zucchinis from my prolific Southern California kitchen garden. The ones in this updated post are beautifully grown in the sunshine state. As you may know, I call Florida home since 2102. Here is summertime almost all year round, and these zucchini proudly hold the seal Fresh From Florida.

How to make Zucchini Carpaccio

Zucchini carpaccio served with a fork.

No need to say this is the ideal appetizer for any spring or summer meal.

Grandma Ligia and my sister Andreina
My Granma Ligia, a great cook, and my sister Andreina the day she got her Ph.D.

Zucchini Carpaccio Recipe

To my sister in heaven, the following is her delicious crispy zucchini carpaccio recipe. Thanks for subscribing to my YouTube channel and visiting my Amazon store.

Zucchini Carpaccio by enrilemoine
5 from 26 votes

Zucchini Carpaccio

This so easy-to-make zucchini carpaccio is the perfect appetizer for any spring or summer meal.
Prep Time10 mins
Servings: 4


  • 2 small to medium zucchinis
  • extra virgin olive oil
  • Parmesan cheese, shaved (I shaved Grana Padano)
  • coarse sea sal
  • black pepper, freshly crushed


  • Shave the zucchinis with a mandolin. If you don’t have a mandolin, slice the zucchinis, as thin as possible, with a non serrated knife.
  • Arrange the sliced zucchini on 4 plates.
  • Drizzle a few drops of olive oil, season with salt, add the cheese in the center of each plate, and season with pepper.


Course: Appetizer, Tapas
Cuisine: Italian
Keyword: How to make zucchini carpaccio, Zucchini Carpaccio, Zucchini Carpaccio Recipe, Zucchini Carpaccio with shaved Parmesan cheese
Author: Andreina Liendo-Gallego


For extra flavor, you can add a few drops of balsamic vinegar, or balsamic vinegar reduction.

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