Refreshing Zucchini Carpaccio

Zucchini carpaccio is a light, elegant, and refreshing side dish that’s ready in minutes. Thin ribbons of fresh zucchini are marinated in lemon juice and extra virgin olive oil, then topped with crunchy walnuts, fragrant basil, and savory Grana Padano flakes. It’s the perfect no-cook option for summer lunches, picnics, or dinner parties.

Why Everyone Will Love This Recipe

• Fresh and healthy with bright Mediterranean flavors.
• Quick to prepare—only a few minutes of active work.
• Naturally vegetarian and gluten-free.
• A simple yet impressive way to serve zucchini raw.

What Is Zucchini Carpaccio?

Carpaccio traditionally refers to thinly sliced raw beef served with a dressing, but in modern cuisine, the term is also used for vegetables. Zucchini carpaccio highlights the vegetable’s mild sweetness and crisp texture, enhanced by citrusy, nutty, and cheesy accents. It’s a perfect example of how minimal ingredients can create a restaurant-worthy dish.

Cooking Tips

• Slice zucchini as thinly as possible for the most delicate texture—use a mandoline or vegetable peeler.
• Marinate for at least 1 hour to allow flavors to meld.
• Swap walnuts for pine nuts or almonds for a different twist.
• Try Parmesan or Pecorino Romano if you don’t have Grana Padano.

Frequently Asked Questions

Can I Make Zucchini Carpaccio Ahead of Time?

Yes, but it’s best eaten within a few hours for optimal freshness.

Do I Need to Cook the Zucchini?

No, the thin slices marinate and soften slightly without cooking.

Can I Use Yellow Squash Instead of Zucchini?

Yes, it will add a colorful contrast and similar flavor.

How Can I Make This Vegan?

Skip the cheese or use a vegan cheese alternative.

Is This Dish Served Cold?

Yes, zucchini carpaccio is best enjoyed chilled or at room temperature.

How to Store

Cover with plastic wrap or store in an airtight container in the refrigerator for up to 1 day.

How to Freeze

Freezing is not recommended, as raw zucchini loses its texture after thawing.

How to Make Zucchini Carpaccio

Wash zucchini and slice thinly using a potato peeler or mandoline. Transfer slices to a bowl.

Season with pepper, salt, lemon juice, basil, olive oil, and walnuts. Toss gently to coat.

Let marinate for 1 hour to enhance flavor.

Transfer to a serving dish and sprinkle with Grana Padano flakes before serving.