Zucchini Carpaccio


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Zucchini Carpaccio
Photo: © William Meppem
Total Time:
15 mins


  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • Salt and freshly ground pepper

  • 1 pound small green and yellow zucchini, sliced 1/8 inch thick on the diagonal with a mandoline

  • 1 bunch arugula (1/4 pound), large stems discarded

  • 1 ounce Parmesan, shaved (1 cup)


  1. In a medium bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the zucchini and toss well; let stand for 3 minutes. Arrange the zucchini slices, overlapping them slightly, on a platter. Add the arugula to the bowl and toss with the dressing, then mound on the zucchini. Scatter the Parmesan over the top and serve.

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