Fresh raw zucchini carpaccio is all about crisp texture, bright lemon freshness, delicate Parmesan shavings, and the perfume of mint. It comes together in 15 minutes, with no stove required, and is perfect for a light lunch or an elegant starter for dinner.
Ingredients
- Zucchini — 2 medium
- Lemon juice — 2 tbsp
- Extra-virgin olive oil — 2 tbsp
- Parmesan — 30 g (shaved)
- Pine nuts — 20 g
- Honey — 1 tsp (optional)
- Lemon zest — 1/2 tsp
- Fresh mint — 6 leaves
- Sea salt — to taste
- Freshly ground black pepper — to taste
How to Make It
- Wash and dry the zucchini, then trim off the ends.
- Slice the zucchini into thin ribbons with a vegetable peeler or mandoline and transfer to a bowl.
- Mix the lemon juice, olive oil, and honey, if using, then season with salt and pepper to make a light dressing.
- Toss the zucchini ribbons with the dressing, gently combine, and let stand for 5 minutes so they soften slightly and absorb the flavors.
- Add the pine nuts, if desired lightly toasted in a dry skillet, torn mint leaves, and lemon zest; mix gently.
- Divide among plates and finish with Parmesan shavings. Serve immediately.
Nutritional Value
| Item | Per Serving |
|---|---|
| Calories | 285 kcal |
| Protein | 9.2 g |
| Fat | 24.1 g |
| Carbohydrates | 12.4 g |
| Fiber | 2.7 g |
| Sugars | 3.5 g |
| Sodium | 200 mg |
Nutritional values are approximate and may vary depending on the specific ingredients used.
Serving and Storage
- Serve as a stand-alone salad or as a side with fish or chicken.
- It is best eaten right after dressing. Undressed zucchini ribbons can be stored in the refrigerator, covered, for up to 24 hours; add the dressing just before serving.
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Tips and Variations
- Vegan version: replace the Parmesan with a mix of crushed nuts and nutritional yeast, or use a plant-based cheese.
- No honey: add a pinch of sugar or a little maple syrup to balance the acidity.
- Add-ins: try thin radish slices, capers, or avocado.
- Slicing: the thinner the zucchini ribbons, the more delicate the texture. If you do not have a mandoline, use a wide vegetable peeler.
- Salt and moisture: salt lightly, since zucchini release water quickly. If a lot of liquid accumulates, drain the excess before serving.
Frequently Asked Questions
- Can you eat zucchini raw?
Yes. Young zucchini with thin skin are ideal for raw salads — tender and safe after thorough washing. - How do you avoid bitterness?
Choose young zucchini without large seeds and avoid overripe squash. If needed, peel off a strip of skin and taste; bitterness is uncommon. - What can I use instead of Parmesan?
For a dairy-free version, use nutritional yeast, sliced almonds, or a vegan hard cheese. - Can I make it ahead?
You can slice the zucchini up to 1 day in advance, store it in a container in the refrigerator, and dress it just before serving to keep the crunch.