This zucchini carpaccio is as delicious as easy to make.
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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.
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.
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’s 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 summertime 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.
Zucchini Carpaccio Recipe
- 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.
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