This light, five-ingredient zucchini carpaccio is an ideal summer side dish. It works beautifully as an appetizer, a fresh side, or a simple light lunch for two. The recipe highlights the delicate flavor and crisp texture of raw zucchini, brightened with lemon, olive oil, pepper, peppery arugula, and shaved Parmesan for a satisfying contrast of tastes and textures.
Zucchini Carpaccio
Zucchini CarpaccioTo prepare, shave raw zucchini into very thin slices using a mandolin or a vegetable peeler. Arrange the slices in a single or overlapping layer on a platter, season lightly with kosher salt and freshly ground black pepper, then drizzle with fresh lemon juice and high-quality extra virgin olive oil. Let the zucchini rest for at least 10 minutes so the lemon and oil gently marinate the slices. Just before serving, pile a handful of baby arugula on top and finish with shaved Parmesan. Simple ingredients and a short resting time bring out the best in this dish.
Although the ingredient list is short, the result is flavorful and elegant. Use the best extra virgin olive oil and Parmigiano-Reggiano (or a good quality Parmesan) you can find for the most pleasing balance of flavors. The salad is naturally light and low in calories, making it a refreshing choice for warm weather meals.
More Zucchini Recipes:
- Zucchini Tots
- Grilled Zucchini
- Santa Fe Stuffed Zucchini Boats
- Veggie Lasagna Stuffed Zucchini
- Chicken Enchilada Stuffed Zucchini
Zucchini Carpaccio
This light 5-ingredient zucchini carpaccio is the perfect summer side dish. Serve it as an appetizer, a side, or a light lunch for two.
Serving size: 1/2 zucchini, 1/4 cup arugula, 2 tbsp shaved Parmesan
Prep time: 20 mins — Total time: 20 mins
Ingredients
- 2 medium zucchini — ends trimmed and shaved into very thin slices (about 1/16″) with a mandolin or vegetable peeler
- 1/2 lemon, juiced (about 1–2 tablespoons fresh lemon juice)
- 4 tsp extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 cup baby arugula
- 1/4 cup shaved Parmesan
Instructions
- Whisk the lemon juice and olive oil together in a small bowl. Season sparingly with salt and a little pepper; remember the Parmesan can add saltiness.
- Arrange a single layer of zucchini slices to cover the bottom of a large platter. Lightly season with salt and pepper and drizzle a little of the lemon-olive oil mixture over the slices.
- Continue layering zucchini slices, seasoning, and drizzling the dressing until all the zucchini is used.
- Allow the zucchini to marinate for at least 10 minutes at room temperature so the flavors meld and the slices soften slightly.
- Just before serving, scatter the baby arugula over the zucchini and finish with shaved Parmesan. Serve immediately.
Nutrition (per serving)
Calories: 81 kcal; Carbohydrates: 5 g; Protein: 3 g; Fat: 6 g; Fiber: 2 g; Saturated fat: 2 g; Cholesterol: 5 mg; Sodium: 90 mg; Sugar: 2 g.
Serving Suggestions and Tips
- For an added aromatic touch, zest a little lemon over the top before serving.
- If you prefer a bit more texture, sprinkle toasted pine nuts or chopped walnuts on top just before serving.
- To make this dish ahead, assemble the zucchini and dressing, cover, and refrigerate for up to 2 hours; add arugula and Parmesan right before serving so they stay crisp.
- Substitutions: swap arugula for peppery watercress or baby spinach. Use shaved Pecorino Romano for a sharper cheese flavor if desired.
Storage
Leftovers keep for 1–2 days in the refrigerator in an airtight container, though the zucchini will soften further and the arugula will wilt. For best texture, store the dressed zucchini separately from the arugula and cheese and combine at serving time.
Final note
This recipe celebrates simplicity: very little prep, a handful of high-quality ingredients, and fresh, bright flavor. It’s an elegant and easy dish to add to summer menus and pairs well with grilled fish, roasted chicken, or as part of a casual antipasti spread.