Zucchini Carpaccio

Jump to Recipe
Save ItSaved!

This light 5-ingredient zucchini carpaccio salad is this perfect summer side dish. You can serve this as an appetizer, side dish or even as a light lunch for two.

This light 5-ingredient zucchini carpaccio salad is this perfect summer side dish. You can serve this as an appetizer, side dish or even as a light lunch for 2.Zucchini Carpaccio

Shave the raw zucchini thin with a mandolin or even a potato peeler, season with salt and drizzle with lemon juice and olive oil. Let the zucchini marinade in the lemon juice for at least 10 minutes before topping with arugula and fresh shaved Parmesan.
Although the ingredients are simple, it’s really quite delicious. Use good quality extra virgin olive oil and Parmesan cheese for the best results.
This light 5-ingredient zucchini carpaccio salad is this perfect summer side dish. You can serve this as an appetizer, side dish or even as a light lunch for 2.This light 5-ingredient zucchini carpaccio salad is this perfect summer side dish. You can serve this as an appetizer, side dish or even as a light lunch for 2.

More Zucchini Recipes:

This light 5-ingredient zucchini carpaccio salad is this perfect summer side dish. You can serve this as an appetizer, side dish or even as a light lunch for 2.
Print
5 from 6 votes
Did you make this recipe?

Zucchini Carpaccio

2
2
2
SP
81 Cals 3 Protein 5 Carbs 6 Fats
Prep Time: 20 mins
Total Time: 20 mins
Yield: 4 servings
COURSE: Appetizer, Salad, Side Dish
CUISINE: Italian
This light 5-ingredient zucchini carpaccio salad is this perfect summer side dish. You can serve this as an appetizer, side dish or even as a light lunch for 2.

Ingredients

  • 2 medium zucchini, ends cut off and sliced 1/16th with mandolin
  • 1/2 lemon
  • 4 tsp extra virgin olive oil
  • kosher salt, to taste and fresh black pepper
  • 1 cup baby arugula
  • 1/4 cup shaved Parmesan

Instructions

  • Combine oil and lemon juice. Place a layer of zucchini to cover the bottom of a platter. Season with salt and pepper and drizzle with a little olive oil and lemon juice.
  • Repeat layering zucchini, salt, pepper, olive oil and lemon juice until all zucchini is used up. Let marinade for at least 10 minutes.
  • Right before serving, top with fresh arugula, shaved Parmesan and serve.

Nutrition

Serving: 1/2 zucchini, 1/4 cup arugula, 2 tbsp shaved parm, Calories: 81kcal, Carbohydrates: 5g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 90mg, Fiber: 2g, Sugar: 2g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 2
Keywords: quick summer salad, raw zucchini salad, zucchini appetizer, Zucchini Carpaccio

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




48 comments

  1. Do you think spiralized would be just as good?

  2. Delicious!! This has become one of my favorite things to make, I’m obsessed!

  3. I made this as a side for my sphagetti and meatballs dinner tonight. Zucchini is not one of my favorite vegetables but this is a keeper. Both my husband and son loved it too.  It was easy to make, very tasty, light and refreshing.  Thanks! 

  4. I made this as a side dish for a grilled fish. Everyone raved about it. It was was so simple yet a fresh light accompaniment. I only have wished I had doubled the recipe. 

  5. I made this tonight. I was too lazy to drag out my mandolin, so I used the ribbon blade on my spiralizer. So pretty and so delicious! I should have taken a picture. Thank you!

  6. This was spectacular.  I could eat it all day !

  7. This looked so good, I just ran out a bought an OXO mandoline. Plan to make it tonight! Will report back with review!

  8. Made this for my monthly Dining Diva’s happy hour and it was the hit of the party.
    Light and refreshing and so healthy. Love it. everyone asked fo recipe.

    Use good parmesian. I also let marinate on plater overnight and topped off the next day so flavors could get into the zucchini.

  9. I made this recently for a large group. It was so delicious, but I stupidly failed to use the guard on the mandolin and badly injured my finger. I made it again the next day with the flat blade on my spiralizer, which was a lot faster (and safer) and gave it a really fun look. The zucchini wasn’t quite as thin, but it still marinated nicely. I highly recommend trying that. Thanks!!

    • Glad to know I’m not the only one to think about using the guard, until after the fact! One urgent care visit& 3 stitches later, I now have a healthy respect for my mandoline. Thanks for the spiralizer suggestion; will give this recipe one more shot!

  10. What is your favorite mandolin? I have been looking to buy one. I love the way your zucchini is always perfectly uniform.

    • I have an Oxo

    • Original Borner V3 TrendLine fruit- and vegetable slicer (including slide insert and blade inserts 3,5mm and 7mm) with safety food holder and multi-box for storage. (White)  https://www.amazon.com/dp/B00PW3AOO2/ref=cm_sw_r_cp_api_i_4FMADbJD7J4MR

  11. This was so simple, but light and refreshing. Full of flavor…a new favorite.

  12. Gina, can’t wait to make this. One question though. I’ve noticed in a few of your recipes recently that sat fat is listed simply as “saturated fat g” possibly means less than one gram for the recipe?  Thanks!

  13. So light and refreshing!  I added some candycane radish, capers, and fresh ground black pepper.  Yum!

  14. Pingback: Zucchini and Yellow Summer Squash – Relocated Mama

  15. I made this for dinner tonight along with your Grilled Garlic Dijon Salmon. What a great combination! The carpaccio will definitely be in our rotation. On a side note the Garlic Dijon paste is amazing! My husband will not eat salmon and on nights I have salmon he has been known to put it on chicken and steak! Thanks for all the wonderful recipes!!

  16. Yum! Like all the light colors

  17. Adding capers! 

  18. This was AMAZING. We had it as a side dish with sirloin steak (3.5 oz) and 3 butterfly shrimp with garlic butter (light margarine). All of this for 6 points and it was restaurant worthy and filling. Thank you Gina for making my everyday household food decadent. I feel like I’m eating in a gourmet restaurant every day. And the best part is my 6 and 15 year old sons are learning to love healthy food. There isn’t a meal when at least one of them isn’t asking for more! 

  19. AMAZING! How can so few ingredients create such a wonderful full flavored, multilayer of deliciousness?! Thank you for sharing- your biggest NC fans- 

  20. Gina, 
    This was a lovely, fresh accompaniment to your Carne Bistec. I let the zucchini marinate in the dressing while I did the prep for that recipe. My pickly eaters cleaned their plates. 
    I am grateful for the recipes you provide so that healthy eating can be fun for those of us who love  to cook.  
    Your cookbook is as creative as your web site. It was at the top of my list last Christmas. 
    Mil gracias!

    • Thank you!

    • Thank you for bringing this recipe up to the top where I could discover it.  I’ve always loved the “idea” of beef carpaccio, but as a recovering vegetarian, I would often tell my husband as I ogled him eating it, “if I could just have everything EXCEPT the beef, I would love it.”  This is sheer genius to me; all the goodness of beef carpaccio in a light, summery vegetarian way.  I’m SO excited to make this tonight (next to hubby’s worchestershire flatiron).  Thank you Liz, and Gina!

  21. This salad is delicious! Easy to prepare and so few calories!

  22. This was the most delicious side dish using zucchini that I have ever made/eaten. A must make for anyone who is looking for a quick side dish or who may have an abundance of zucchini.

  23. So yummy. So simple. Thanks again, Gina.

  24. Has anyone ever made this for a crowd? I have made it several times and love it. I'd like to take it to a party.

  25. This is my favorite way to use my garden fresh baby zucchini….I add some minced fresh basil and a touch of dijon mustard to the dressing/marinade…and save a teaspoon of it to drizzle over the arugula! Delicious!

  26. I have made this twice in a week! It is so delicious and refreshing. The zucchini are coming on like crazy in the garden, so it's nice to have good zucchini recipes!! Thank you, Gina!

  27. Thanks, I love this recipe!!

  28. Hi Gina, I normally grill my zucchini, but this will be interesting. Love the lightness and freshness. I have some Lemon EVOO that I love and I will try that with this recipe. This looks like another recipe I will share with our WW group at work. Love the low points.

    Another winner. Thanks Gina.

  29. This was SO good! I've been looking at the picture of it for a long time, and that's what sold me on finally making it. Am so glad I did. It's a keeper! The combination of flavors and textures is so good.

  30. So happy you liked it, I can't wait for the summer to make this again!

  31. This was delicious – a bit hit with our family on Easter. Thanks for your blog – we have been cooking up your ideas like crazy!

  32. I am a vegetarian & i zucchini is one of my favs! cant wait to try this one!

  33. Glad yo enjoyed it! So good!

  34. Made this last night with your fabulous meatballs! It was a great hit. Love you blog, thanks for keeping me motivated on weight watchers.

  35. This looks so tasty. I am a vegetarian and think that this would be a good addition to my usual meals as well as keep the weight off easily. Thanks for sharing this recipe.

  36. what a great recipe! Zucchini are out of control, this will be a great way to use some up!!
    Thanks!

  37. have you been to ducale recently? hmm?

  38. Oh, I love all the green color and it is so light and fresh looking!

    Yumm!

    www.alovefornewrecipes.blogspot.com