Yellow Zucchini Carpaccio with Lemon and Herbs

Name: Yellow Zucchini Carpaccio with Lemon and Herbs
Prep time: 15 min
Total time: 15 min
Cuisine: Italy
Ingredients: 2 zucchini (yellow, medium); 3 tbsp of extra virgin olive oil; 2 tbsp of lemon juice (fresh); 1 garlic cloves (finely chopped); 10 g of parsley (fresh, chopped); 1 pinch of salt; pepper; shavings of parmesan; pine nuts (toasted); a few leaves of mint (fresh)

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A fresh, light appetizer of thin ribbons of yellow zucchini marinated in a vinaigrette of lemon, garlic and fresh herbs. A simple, healthy summer recipe full of flavor.

Total time: 15 min
Prep: 15 min
Cook: –
Rest: 30 min
Difficulty: Easy
Per person: €1.25

By the CookinBreak team

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Nutrition facts

per serving · estimate

120kcal

Protein1 g3%
Carbs4 g13%
Fat11 g83%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For best results, make sure your zucchini are very fresh and firm. You can add a few Parmesan shavings just before serving for an indulgent touch, or toasted pine nuts for crunch. Vary the herbs to your taste, such as chopped mint for extra freshness.

Freezing : Can you freeze this recipe?

Not recommended

Raw zucchini lose their texture and turn soft after thawing. The herbs wilt and lose their aroma.

Storage : How long does it keep?

Zucchini quickly release water and the herbs wilt. Prepare just before eating for optimal freshness.

Making ahead : Can you make it the day before?

Same day

Not advised. Raw zucchini release water and lose their crunch. The herbs oxidize and lose their vibrancy.

Reheating : How do you reheat it?

Not applicable, served cold. Any reheating would irreparably damage the texture and freshness of the zucchini and herbs.

Variations

Add Parmesan shavings, toasted pine nuts or mint.
Use a mandoline or a vegetable peeler for very thin ribbons.
Serve as a summer appetizer.

Mistakes to avoid

Cutting the ribbons too thick: slice them very thinly.
Forgetting to marinate for 30 minutes in the fridge.
Adding the toppings too early: add them just before serving.

Frequently asked questions

How do you cut zucchini for carpaccio?

Wash the zucchini, trim the ends, then slice them lengthwise into very thin ribbons with a mandoline or vegetable peeler, and arrange them slightly overlapping.

How do you make the vinaigrette?

Mix the olive oil, lemon juice, finely chopped garlic and chopped parsley, season with salt and pepper, then whisk lightly to emulsify before spreading over the zucchini.

How long should it marinate?

Cover the dish with plastic wrap and marinate in the refrigerator for 30 minutes, so the zucchini soak up the flavors of the lemon and herb vinaigrette.

Which toppings can you add?

Just before serving, optionally add Parmesan shavings, toasted pine nuts or a few fresh mint leaves for extra indulgence and freshness.