Zucchini carpaccio

This zucchini carpaccio is a light and healthy version of the traditional carpaccio that originated in Italy, although nowadays carpaccios are prepared with various ingredients, including seafood like abalone.

Tips for preparing this zucchini carpaccio:

The key to all carpaccios lies in cutting the main ingredient VERY thinly and making all slices of the same thickness so they can absorb the other flavors evenly.

To achieve this consistent slicing, using a mandoline is the easiest option. However, if you don’t have one, you can use a potato peeler, though it will be easier to cut lengthwise slices of the zucchini.

Variations of this recipe:

This recipe serves as a base, and if you want to make it vegan, simply omit the parmesan cheese. You can replace capers with basil if you don’t like them, or if you want to add a crunchy touch, you can include lightly chopped and toasted walnuts or almonds (I prefer it with walnuts).

Duration and storage:

Once the zucchini carpaccio is ready, it should be consumed within a few hours, as the dressing will cause the zucchini to release liquid and lose its texture. If you have some leftovers, you can store them in an airtight container in the refrigerator for one day.

What to serve with:

If you want to serve this zucchini carpaccio as an appetizer, I recommend you accompany it with garlic bread and a sangria. Now if you prefer it as an sidedish / salad with a easy baked salmon it will be perfect.

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Zucchini carpaccio

This is a delicious, healthy and very easy choice of appetizer or starter: zucchini carpaccio.

Course Appetizer

Cuisine international cuisine

Keyword appetizer with zucchini, easy recipe with zucchini, fresh appetizer with zucchini, fresh recipe with zuchhini, quick recipe with zucchini, raw zucchini recipe, recipe with raw zucchini, zucchini carpaccio, zucchini carpaccio recipe

Prep Time 15 minutes

Cook Time 1 minute

Servings 6

Calories 80 kcal

Author Irene Mercadal

Ingredients

• 2 zucchinis washed and cut into thin slices (if you don’t have a mandolin, you can use a potato peeler to cut very thin slices)
• 3 tablespoons drained capers
• the juice of 2 lemons
• salt and pepper to taste
• Olive oil
• Grated Parmesan cheese

Instructions

1. In a bowl mix the lemon juice, olive oil, salt and pepper, if you want you can add a little chopped garlic.

2. In the dish that we will serve, put the Italian pumpkin slices, add the liquid of the previous mixture and let stand for at least 30 minutes, the longer they let stand the softer the zucchini will be.

3. Add the capers and Parmesan cheese and enjoy!