Name: Zucchini Carpaccio
Prep time: 10 min
Total time: 10 min
Ingredients: 1 pound zucchini ((use about 4 small zucchini)); 2 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 tablespoons chopped fresh basil ((you can also use mint or parsley)); ¼ cup Parmesan cheese, grated or shaved ((about 2 ounces))

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Zucchini Carpaccio is a delicious and fresh summer salad made with thin zucchini slices and tossed in a simple homemade dressing! This is the perfect summer side dish and great way to use up fresh zucchini.

This Zucchini Carpaccio recipe, also known as raw zucchini salad, is a simple no-cook dish that’s ready in just minutes with no cooking required! It’s a great Italian appetizer to have on hand and pairs perfectly with any meal.

If you love zucchini, don’t miss my Zucchini Ricotta Fritters or Zucchini Ciambella. Use fresh zucchini to make my Zucchini Roll Ups or Zucchini Carrot Bread. For a sweet summer treat, try this Olive Oil Gelato recipe!

Table of Contents

Easy and Fresh Zucchini Carpaccio!

If you love fresh and delicious salads, you need to give this zucchini carpaccio recipe a try. This dish is simple enough to enjoy for lunch with crusty bread, but delicious enough to enjoy for dinner parties.

I love to make this recipe whenever I have extra zucchini on hand. It works best with smaller sweeter zucchini that has a more delicate flavor.

Zucchini Carpaccio is a fun play on classic beef carpaccio which uses thinly sliced raw beef. Here, you use zucchini instead and slice very thin and toss with a simple dressing.

This is the perfect recipe to have on hand for hot summer days and it comes together in just 10 minutes. Plus, it’s great to make ahead and is pairs perfectly with grilled meats or as a starter for pasta.

So, if you love zucchini, give this simple and delicious Zucchini Carpaccio recipe a try. You’re going to love it!

Ingredients

Fresh Zucchini: use small zucchini if you can find them. You will need about 3-4 zucchini that weigh a pound total.
Olive Oil: a good quality extra virgin olive oil will have the best flavor.
Lemon: fresh lemon juice from one large lemon. If you love lemony flavor, feel free to use the lemon zest as well.
Basil: you can use chopped fresh basil leaves or fresh mint leaves depending on preference.
Cheese: finish off the raw salad with a flavorful cheese like grated parmesan cheese. You could also use goat cheese or feta cheese to change up the flavors.

How to Make Zucchini Carpaccio

Zucchini Carpaccio comes together fast and can be eaten immediately or refrigerated for later. You can slice the zucchini thin using a mandoline slicer, vegetable peeler, or sharp knife.

Slice the Zucchini

Carefully slice the zucchini into long thin strips. If using a vegetable peeler, place the zucchini on a cutting board and peel off slices with the peeler working away from you. Place the thin strips in a bowl.

Make the Dressing

Dressing ingredients added on top of the bowl.

To make the dressing, whisk together the olive oil, lemon juice, kosher salt and black pepper. If eating immediately, add in the chopped fresh basil and parmesan cheese.

Toss and Serve

Pour the dressing over the zucchini strips and toss gently to combine. Pour onto a serving dish and garnish with basil leaves and more grated cheese. Serve immediately or cover and refrigerate for later.

Recipe Tips

For best flavor, use smaller zucchini, which tend to be sweeter and more tender.
Slice the zucchini lengthwise using either a mandoline slicer, sharp knife, or vegetable peeler.
Change up the flavors by using other fresh herbs, pine nuts, or different soft cheeses.

More Italian Vegetable Recipes!

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