Zucchini Carpaccio

Zucchini Carpaccio

Zucchini carpaccio is one of those dishes that looks impressive but takes almost no effort to pull together. The ingredient list is short: thin zucchini, olive oil, lemon, arugula, pine nuts, basil, Pecorino. The method is even shorter. Serve it as a starter or a salad, and don't be surprised when it becomes your go-to all summer long.

What Is Zucchini Carpaccio?

Traditional carpaccio is an Italian dish made with paper-thin raw meat dressed with olive oil and lemon. Swap in zucchini and the same logic applies. Raw zucchini is mild and tender and works beautifully with the simple lemon dressing and toppings like toasted pine nuts, arugula and Pecorino.

Why You'll Love This Shaved Zucchini Salad

• No cooking required. Ideal for hot summer days when the last thing you want to do is turn on the stove.
• Ready in minutes. A mandoline or julienne peeler does most of the work, and the rest comes together on the platter.
• Fresh Italian flavors. Lemon, olive oil, basil, pine nuts, and Pecorino are a combination that never gets old.
• Works as an appetizer or salad. Elegant enough as a starter for a dinner party, easy enough for a weekday salad.

How to Make Zucchini Carpaccio

Step 1: Toast the Pine Nuts

Heat the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring often, until lightly golden and fragrant. Keep a close eye on them since they go from golden to burnt quickly. Transfer to a plate to cool.

Step 2: Slice the Zucchini

You have two good options here depending on what tools you have.

Mandoline (rounds): Slice the zucchini crosswise into very thin rounds, about 1/16 inch thick. A mandoline makes this fast and consistent. Use the hand guard and watch your fingers.

Julienne peeler (strips): Run a julienne peeler or Y-peeler down the length of the zucchini to create long, thin strips. Stop when you reach the seedy center, rotate, and continue on the other sides. This gives you a more ribbon-like result which is beautiful on a platter and a little more rustic in feel.

Both methods work well. The rounds give you the most classic carpaccio look; the strips are a little quicker and don't require any special equipment.

Step 3: Make the Dressing

In a small bowl, whisk together the olive oil and fresh lemon juice (and zest if using) with a pinch of salt and a few grinds of pepper. Taste and adjust. It should be bright and a little sharp, since the zucchini will mellow it out. Set aside a small spoonful to dress the arugula separately.

Step 4: Assemble and Serve

Place the zucchini in a bowl, drizzle with most of the dressing, and toss gently to coat. Transfer to a platter and scatter the pine nuts and shaved Pecorino over the top.

In a small bowl, toss the arugula with the reserved spoonful of dressing, then lay it over the carpaccio. Scatter the torn basil over the top. Finish with a little extra drizzle of olive oil and a final pinch of flaky salt. Serve immediately.

Tips for the Best Raw Zucchini Carpaccio

• Slice thin. This is the most important step. Thick slices won't absorb the dressing properly and the texture won't be right.
• Choose small zucchini. The smaller the zucchini, the sweeter and more tender. Large zucchini tend to be watery and seedy.
• Add the basil last. It wilts quickly once it hits the dressed zucchini, so scatter it right before you bring the platter to the table.
• Dress just before serving. Unlike some salads that benefit from sitting, this one is best assembled and eaten right away so the zucchini stays fresh and the arugula doesn't wilt.

Variations

• Make it dairy-free or vegan. Simply omit the Pecorino, or use a good vegan Parmesan alternative. The dish is still delicious with just the lemon, olive oil, pine nuts, and herbs.
• Swap the nuts. Walnuts or slivered almonds also work well if you don't have pine nuts on hand.
• Add a little heat. A pinch of red chili flakes in the dressing adds a gentle warmth that works nicely with the lemon dressing.
• Use a mix of squash. A combination of green zucchini and yellow summer squash makes for a beautiful, colorful platter.
• Make it more substantial. A few spoonfuls of torn burrata torn over the top turns this into a more filling first course.

Serving Zucchini Carpaccio

As an Italian appetizer: Arrange on a large round platter and bring to the table before the main course. Rounds sliced on a mandoline work especially well here. They give you the most polished, classic carpaccio presentation.

As a shaved zucchini salad: Serve alongside grilled foods. It's also lovely next to a simple pasta or as part of a summer spread with other vegetable dishes.

For a light lunch: Toss the carpaccio with chickpeas and an extra handful or two of arugula to make a more substantial salad.

Love zucchini salads? Try my Zucchini Ribbon Salad, it's a different take with cherry tomatoes, Kalamata olives, and a basil vinaigrette.

How to Store Zucchini Carpaccio

This raw zucchini salad is best assembled and eaten right away. If you have leftovers, store the zucchini in an airtight container in the refrigerator for 1-2 days. It will soften as it sits. Add fresh arugula and torn basil just before serving.

FAQ

How thin does the zucchini really need to be? As thin as you can get it, ideally around 1/16 inch. At that thickness the lemon and olive oil coat the slices beautifully and the texture stays delicate rather than crunchy. Thicker slices don't absorb the dressing the same way and can taste underdressed.

What if I don't have a mandoline or julienne peeler? A sharp knife works in a pinch, though getting consistently thin slices takes a steady hand and some patience. If you use a knife, slice on the bias for wider pieces that lay nicely on the platter.

Final Thoughts

Give this zucchini carpaccio a try and see how fast it earns a spot in your regular rotation. It’s the kind of dish that works all summer long, as a quick lunch one day and a starter the next evening.

More Zucchini Salad Recipes

• Zucchini Ribbon Salad
• Zucchini Feta Salad
• Cucumber and Zucchini Salad