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This zucchini carpaccio is as delicious as easy to make.
Carpaccio is an Italian appetizer, made out of raw beef, very thinly sliced (literally shaved), and dressed with a mustard sauce, olive oil, black pepper and shaved or grated parmesan cheese.
It is said that its name is related to the colorful pieces of art of Venetian painter Vittore Carpaccio. The red raw beef combined with the creamy mustard dressing resemble the colors of the art work of this Renaissance artist, known for his Legend of Saint Ursula.
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.
This recipe came to me more than 15 years ago. I’m not sure if this was my sister Andreína own creation, but when she became a vegetarian, she used to have it sometimes more than twice a week.
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 summer time almost all year round and these zucchini proudly hold the seal Fresh From Florida.
How to make Zucchini Carpaccio
No need to say this is the ideal appetizer for any spring or summer meal.
To my sister in heaven, following is her delicious crispy zucchini carpaccio recipe.
Zucchini Carpaccio
Ingredients
- 2 small to medium zucchinis
- extra virgin olive oil
- Parmesan cheese, shaved (I shaved Grana Padano)
- coarse sea sal
- black pepper, freshly crushed
Instructions
- 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.
Notes
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Check these other delicious zucchini recipes:
- Anchovy and Zucchini Linguine
- Breaded Zucchini with Oregano and Thyme
- Cheesy Zucchini and Chorizo Frittata
- Chocolate and Zucchini Cake
- Zucchini Soup with Goat Cheese and Bacon Bits
I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.
Looks good I normally like squash or cucumbers looks good.
Thank you!
I love slicing up and frying some zucchini or squash. They are both delicious when cooked right!
🙂
Feeling like taking the taste right away.
Thank you Lina!
Okay Enri, what’s the catch? That recipe was too simple. I keep scrolling up and down the page to see if I missed the complex part of the recipe. I never thought that you could prepare zucchini or courgettes so simply.
You give tricks to b a better blogger and I’ll give stuff like this! xoxo
I love zucchini in a lot of dishes and this one seems so simple and must taste amazing. Thanks for sharing!
Thank you!
Interesting history. Nice simple Italian recipe. I will try it and suggest it to my vegan friend too.
Thank you Shubh…
Your setup is just amazing! Makes it such an enticing appetizer indeed! I can imagine how sweet the taste of vinegar , the black pepper and shredded cheese must be! So yummy!
Thank you Dalene!
I always need more ideas for veggies. This look divine!
Thank you Karen!
I absolutely love zucchini. This crispy zucchini carpaccio looks so good! I am always looking for new ways to make zucchini so I will have to make this soon
If you are a zucchini lover, you’ll love this carpaccio!
That looks great! I am on KETO and have been for nearly a year. I am always looking for new recipes and I love zucchini!!
You’ll love this…
This looks super easy and oh so delish. Thanks for the recipe!
Thank you Krysten!
This is one of my favorite ways to eat zucchini. I cant wait until my neighbors start giving me there excess from their garden.
Nothing like fresh veggies from a kitchen garden!
I don’t think I’ve ever tried something like this before. It looks tasty! I’m sure I’d love it.
Super delicate and deli too!
I have actually never had carpaccio. The raw meat usually turns me off. But wouldn’t mind preparing this Zucchini Carpaccio myself and trying it out.
You’ll love it Joan!
Wow I can’t believe it’s so easy!!! And must be delicious!!!
Indeed! Happy to see you here my dear!
I love zucchini and eat them in so many ways – salad, fried, boiled but i never thought of making carpaccio. love the idea though!
Go for this Corinne. You’ll thank me later! LOL
Ohh now this sounds like an interesting meal – I have to admit I’ve not made much with zucchini in the past but this is something I would definitely put together.
Trust me Sarah: you’ll love this one!
Sounds delicious. I’m always looking for new vegan/vegetarian options. I’ll test this out!
Thank you Julia! For a vegan option, skip the Parmesan and add some Balsamic vinegar reduction. Yum!
Absolutely excited to try this recipe!! My Nonna always made us Carpaccio before Sunday dinners. And I have tried to keep up her traditions, but with this recipe will definitely be starting a new one. 🙂
Ahhhhh la Nonna! I bet she did the real Carpaccio! I’m sure you’ll like this one!
I have never tried to eat raw zucchini, I always cook them. This is a very interesting recipe though and I might give this zucchini carpaccio a try as I do buy zucchini very often, they are very loved by all my family.
You’ll this recipe Joanna!
Zucchini are my favorite vegetable, but I never dared eat them raw!
Give this a try and you won’t regret Cristina.
Omg I didn’t know how easy and quick it is to make Zucchini carpaccio. Ya está en mi lista de comprar para el próximo farmers market.
Yesssss but please be very careful if you’re gonna use a mandolin mi Wendy Wine!
Zucchini carpaccio? Que buena idea y que delicioso!!
Y no es nada Silvia: es lo easy to make!
Simple y delicioso! Me encantó ver una foto de tu hermana Andreina. Realmente hermosa ❤️
Awww ese fue cuando le dieron el titulo de Doctora (PhD) en biology!
I don’t know if I could eat raw meat on the regular carpaccio, but this one with zucchini sounds really good! And I think for me is a great start.
This is really good Blanquita and I beat you can make it with Tajin and Cotija LOL!
Believe it or not, this is my absolute favorite way to eat Zucchini. So crispy and delicious, especially with the Parmesan.
You should grow your own zucchinis Kate. This is the season to plant so you can harvest them in summer.