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.
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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.
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
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
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:
- Mandolin or a sharpened knife
- Cutting board (in case you don’t have a mandolin)
- EVOO
- Coarse sea salt
- Black peppercorns
- Peppermill
- Parmigiano Reggiano
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:
- 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
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
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.
Video
Notes
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