Zucchini Carpaccio

The first time I made this dish, I was surprised how absolutely delicious it was. I didn’t think raw zucchini could taste this good, but the dressing brings this dish to life. It’s bright and flavourful and of course the Parmesan is the perfect finishing touch.

Zucchini Carpaccio


1 Zucchini

1/4 cup extra virgin olive oil

1 tbsp white balsamic vinegar

2 tbsp fresh squeezed lemon juice

1/2 tsp sea salt

2 tbsp shredded Parmesan cheese

Fresh herbs to finish – (options: dill, chives, mint, fennel fronds)

Use a Mandoline to thinly slice your zucchini. If you don’t have a Mandoline, that’s okay, just use a knife and cut as thinly as possible. Lay the zucchini out on a serving plate. Cover with plastic wrap and put in the fridge while you make the dressing. Combine the oil, vinegar, lemon juice and salt. Dress the zucchini one hour before serving. Finish with cheese and herbs. This is a great make ahead dish.

Serve with thin slices of toasted baguette.


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