Zucchini Carpaccio Recipe + VIDEO


This zucchini carpaccio is as delicious as easy to make. It’s the perfect appetizer, especially when zucchini is abundant in the spring and summer.

Zucchini Carpaccio ready to eat.

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What is carpaccio?

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. Known as carpaccio di manzo is a delicious antipasto.

Sliced zucchini on a bowl.

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

Not quite as popular as beef carpaccio, carpaccio di salmone (salmon carpaccio) is another treat I love to start a meal with.

Zucchini carpaccio

Sliced raw zucchini on a plate.

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

This recipe came to me over 15 years ago. When my sister Andreína became a vegetarian, she made it at least twice a week. And her recipe became “my” recipe.

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 have called 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

Carpaccio de calabacín listo para comer.

Zucchini carpaccio is a raw salad. You can make it vegan if you skip the Parmesan cheese or if you substitute it with a vegan version of the cheese. Following is a list of the utensils and ingredients you’ll need to make this recipe:

Carpaccio de calabacín servido y con un tenedor.

How to store zucchini carpaccio

As I said, zucchini carpaccio is a raw salad. Therefore is very easy and quick to prepare. My recommendation is to do it just before eating it. But if you make meal prep for the whole week, or you want to do it in advance, I suggest storing the sliced zucchini in an airtight container and adding the cheese, salt, pepper, and olive oil when serving.

More zucchini recipes

If, like me, you love zucchini, please check out these other delicious recipes:

Zucchini carpaccio recipe

Zucchini carpaccio served with a fork.

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

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