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Zucchini Carpaccio


This zesty, fresh and light salad is great to put together as a big platter for a large group, but equally quick and simple to prepare for one person. It is a vegetarian take on traditional carpaccio. Use a mandolin or sharp knife to slice the zucchini finely so that it can pick up the flavours of the dressing.


– 2 medium zucchini
– Juice of ½ lemon
– 3 tbsp Extra Virgin olive oil
– Salt & pepper
– 80g parmesan shavings
– 2 tbsp capers
– 30g rocket

Slice the zucchini finely with a mandolin, don’t worry about peeling it as the skin will add a little crunch. Combine the olive oil and lemon juice and add to the zucchini. Allow to stand for up to 15 minutes, don’t wait longer or the zucchini will become too soft and you want to keep some of the crunch. Lay the zucchini in a single layer on a serving plate, top with the capers, parmesan shavings and rocket. Serve immediately.

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