Zucchini carpaccio is one of those dishes that combines lightness, freshness and flavor in a simple and refined way.
Perfect as a summer appetizer or a light main course, it takes only a few minutes to prepare and requires no cooking: ideal for hot days when you want something tasty but not heavy.
The base of the recipe consists of very thinly sliced zucchini, seasoned with lemon and extra virgin olive oil, and topped with fresh arugula, toasted pine nuts and parmesan shavings.
For those following a vegan diet, simply replace the parmesan with a plant-based alternative or nutritional yeast flakes.
Raw zucchini: nutritional properties and benefits
Using raw zucchini helps preserve all the nutritional properties of this summer vegetable, including its high water content (over 90%), vitamins (especially vitamin C and B-group vitamins), and minerals such as potassium and magnesium.
Zucchini are low in calories and rich in fiber, making them perfect for those who want to detox, reduce bloating, or simply follow a balanced diet.
When sliced very thin and left to marinate, they become tender and absorb the flavors of the dressing beautifully.
Ingredients
To make a good zucchini carpaccio, it’s essential to use very fresh, high-quality ingredients.
Choose small or medium-sized zucchini that are tender, with smooth and thin skin. Organic is best, since they won't be peeled.
Extra virgin olive oil should be aromatic but not overpowering; fresh lemon juice adds acidity and fragrance, while toasted pine nuts bring crunch and a deeper flavor.
Arugula adds a slightly bitter note, and the parmesan shavings round out the dish with a rich, savory touch.
Ingredients for 2–3 servings:
- 2 medium zucchini
- juice of 1 lemon
- 3 tablespoons of extra virgin olive oil
- 30 g of pine nuts
- a generous handful of fresh arugula
- parmesan shavings to taste (or vegan alternative)
- salt and black pepper to taste
Method
- First, wash the zucchini thoroughly and pat them dry.
- Using a mandoline or vegetable peeler, slice them lengthwise into very thin, almost transparent ribbons.
- Arrange the slices on a large plate or in a shallow dish, without overlapping too much, so they can marinate evenly.
- Make the dressing by mixing lemon juice, extra virgin olive oil, a pinch of salt and black pepper in a small bowl.
- Pour the citronette over the zucchini slices and let them marinate at room temperature for at least 15–20 minutes. This step is essential to soften the zucchini and allow the flavors to meld.
- Meanwhile, toast the pine nuts in a non-stick pan for a few minutes until golden and fragrant.
- Wash and dry the arugula as well.
- Once the zucchini are ready, arrange them in a fan shape on a serving plate.
- Add the arugula in the center or decoratively, then sprinkle over the toasted pine nuts and finish with the parmesan shavings.
- A light grind of black pepper and, if desired, a drizzle of raw olive oil will complete the dish.
Vegan version and recipe variations
To make this recipe fully vegan, simply omit the parmesan and use plant-based cheese shavings or a teaspoon of nutritional yeast flakes, which adds a savory note and is naturally rich in B vitamins.
Another possible variation includes adding fresh mint for an extra summer touch, or lemon zest to enhance the aromatic side.
Those who enjoy contrasts can also add a few pink peppercorns or a sweet element, such as slivered almonds or golden raisins.
When to serve zucchini carpaccio
This dish is extremely versatile: it can be served as a starter at a summer dinner, as an original side for fish dishes, or as a light main course accompanied by whole grain bread or focaccia.
It's also perfect to take on a picnic or enjoy at an outdoor cold dinner.
You can prepare it a few hours in advance and store it in the fridge, but take it out at least 15 minutes before serving so the flavors and aromas can be fully appreciated at room temperature.
A fresh dish to enjoy with awareness
Zucchini carpaccio is also a sustainable choice.
By using seasonal vegetables, avoiding cooking (thus saving energy), and choosing local ingredients, you help reduce the environmental impact of your meals.
Whenever possible, buy organic zucchini or get them from local farmers' markets.
For extra virgin olive oil, look for certified brands such as PDO and PGI labels from Italy, which guarantee traceability and quality.
In conclusion, zucchini carpaccio is a recipe that is as simple as it is effective in bringing flavor, lightness, and well-being to the table, in true Mediterranean style.