Zucchini Carpaccio

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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.

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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.
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5 from 6 votes
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Zucchini Carpaccio

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
WW Points Plus: 2
Keywords: quick summer salad, raw zucchini salad, zucchini appetizer, Zucchini Carpaccio

 

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50 comments

  1. I made this tonight – delicious!  Very light and refreshing!!  I am on vacation in an RV so I did not have a mandoline.  I used a vegetable peeler – worked very well!!

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

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

  4. 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! 

  5. 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. 

  6. 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!

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

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

  9. 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.

  10. 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!

  11. 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

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

  13. 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!

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

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

  16. 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!!

  17. Yum! Like all the light colors

  18. Adding capers! 

  19. 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!