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Zucchini Carpaccio – Kalyn’s Kitchen

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August 2, 2021
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Zucchini Carpaccio – Kalyn’s Kitchen
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Posted by Calin Denny On August 2, 2021

Zucchini carpaccio is a raw zucchini salad with lemon, olive oil, basil and goat cheese, and it’s a dessert made with baby zucchini! And when it’s too hot to cook, you’ll love this simple, low-carb dish.

PIN Zucchini Carpaccio to Try Later!

Today I’m excited to update the photos for this recipe zucchini carpaccio! Raw zucchini salad with lemon, basil, and goat cheese is a dish I’ve been totally fascinated with ever since I tried the idea of ​​thinly sliced ​​zucchini and then marinate them in an olive oil and lemon juice dressing. And when I did it again with Kara And to take these greatly improved photos, we both got two helpers, and then for dinner that night, I collected the rest of the leftovers. And I can’t wait to make it happen again, that’s how much I love it!

This is a recipe that you have to adapt to your taste, I love lemon, which is why I used a lot of lemon juice and lemon peel in the marinade. Whatever amount of lemon you prefer, still be generous with the amount of seasoning to make sure the zucchini is all soaked, and also add a generous amount of herbs. And if you’ve never made a raw zucchini salad before, I think this could be a life-changing experience!

What is carpaccio?

The name of these zucchini recipes comes from an Italian dish called CarpaccioIt is an interesting appetizer made of thinly sliced ​​beef drizzled with olive oil and lemon juice.

What ingredients do you need for this recipe?

  • small fresh zucchini
  • Salt and freshly ground pepper to taste
  • Lemon
  • Best quality extra virgin olive oil
  • Fresh basil or other fresh herbs
  • crumbled goat cheese or other cheese

What other fresh herbs can you use?

I loved the salad with fresh basil, but I think fresh mint, parsley, or dill would also taste great.

What if you’re not a fan of goat cheese?

If you’re not a fan of goat cheese, you can also use feta, ricotta, or Parmesan cheese for a slightly different version of the salad.

More summer salads with raw zucchini:

Raw summer squash salad with arugula and feta
zucchini clamshell salad From Sidewalk shoes
Bacon, tomato, zucchini salad with feta cheese
Spiral Zucchini Salad Who spend with pennies
Chicken noodle salad with pesto and zucchini

Carpaccio zucchini process shots showing recipe steps

How to make zucchini carpaccio:

(Scroll down for the full recipe with nutritional information.)

  1. Remove all peel from one lemon.
  2. Then squeeze the lemon juice into a plate or measuring cup and add the lemon peel. Whisk the extra virgin olive oil into the lemon peel and juice.
  3. I used the 1.5mm blade on my own mandolin slicer (Continued link) To slice the washed and dried zucchini, but you can chop it by hand. I ate about 4 cups of thinly sliced ​​zucchini.
  4. Layer half of the zucchini slices on a serving plate.
  5. Then pour half the sauce over the zucchini and season with salt and pepper.
  6. Add the other half of the zucchini slices.
  7. Pour the remainder of the sauce over the zucchini, season again with salt and pepper, and leave on the counter for about 30 minutes.
  8. When you’re ready to serve, wash, dry, and chop the fresh herbs. I used herb scissors (Referral link) to make beautiful slices of basil.
  9. Sprinkle the zucchini generously with crumbled goat cheese, chopped basil, or any herb of your choice.
  10. Gobble up, and find out how to get more baby zucchini so you can make them again soon!

Zucchini carpaccio on a serving plate with lemon slices in the background

Make it a low carb meal:

Fresh raw zucchini salad would be amazing with something like Grilled cod with garlic, basil and lemonAnd Grilled sausage and pepperAnd Greek pork chops, or Souvlaki Kalin For a low carb meal.

More recipes to help you use this zucchini:

Top ten low carb zucchini recipes ~ Calin’s Kitchen
slow cooker and instant zucchini recipes ~ slow cooker or pressure cooker
50 amazing zucchini recipes ~ Calin’s Kitchen

ingredients

  • 4 small zucchini, washed and finely chopped
  • Salt and freshly ground pepper to taste
  • 1 or 2 lemons (see notes)
  • 1/4 cup high quality extra virgin olive oil
  • 1/2 cup chopped fresh basil or other herbs (see notes)
  • 1/2 cup crumbled goat cheese (see notes)

directions

  1. Remove all peel from one lemon. (This would be a generous amount of lemon flavor, so if you don’t like lemons as much as I do, you might prefer less.)
  2. Then squeeze all the lemon juice into a plate or measuring cup and add the lemon peel. (If you don’t have about 3 tablespoons of lemon juice, I’ll use 2 lemons.)
  3. Whisk the extra virgin olive oil into the lemon peel and juice.
  4. I used the 1.5mm blade on my own mandolin slicer (Continued link) To chop washed and dried zucchini. You can slice by hand if you don’t have a mandolin. I ate about 4 cups of thinly sliced ​​zucchini.
  5. Layer half of the zucchini slices on a serving plate.
  6. Then pour half of the sauce over the zucchini slices and season with salt and freshly ground black pepper. (I used sea salt.)
  7. Add the other half of the zucchini slices on top of the first layer.
  8. Pour the rest of the sauce over the zucchini slices, season again with salt and pepper, and let marinate on the counter for about 30 minutes, or at least while you prepare the rest of dinner.
  9. When you are ready to serve, chop the fresh herbs. I used herb scissors (Referral link) to make beautiful slices of basil.
  10. Sprinkle the zucchini generously with crumbled goat cheese and chopped herbs.
  11. I ate leftovers later that day and it was still great after about 6 hours in the fridge, but I think this would get very watery if I refrigerated it for too long.

notes

You’ll be using all the lemon peel and juice, and if the lemon doesn’t have a lot of juice, I’ll use two lemons for this recipe. I used fresh basil for this salad, but other herbs like mint, dill, or parsley can be used.

If you’re not a fan of goat cheese, you can also use feta, ricotta, or Parmesan cheese for a slightly different version of the salad.

This recipe is adapted from several zucchini carpaccio recipes I found online.

Nutrition information:

fruit:

4

serving size:

1
Amount per service: Calories: 237Total fat: 20 gramsSaturated fat: 6.2 gramsUnsaturated fats: 0 gramsUnsaturated fats: 12.9 gramsCholesterol: 13 mgsodium: 282 mgCarbohydrates: 9.4 gramsthe basic: 3.2 gramssugar: 4.2 gramsprotein: 8 grams

Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.

Zucchini Carpaccio A small square picture of ready-made salad on a serving plate

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
This is the perfect salad for low-carb or keto salads and everything about this salad is also good for all phases of the original South Beach Diet. Goat cheese is relatively high in fat, so South Beach followers may want to use less cheese. A lot of olive oil will be left on the plate, so there’s less fat than the nutritional information shows, and for other low-carb diets, the extra fat is just a plus.

Find more recipes like these:
Check zucchini recipes For more ideas on using garden zucchini! use the Diet type indicator To find more recipes suitable for a particular eating plan. You may also like to Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.

Historical notes for this recipe:
Carpaccio zucchini was first published in the summer of 2014. Updated with better photos and more information about the recipe in the summer of 2021.

Zucchini carpaccio pinterest photo

Posted by Calin Denny On August 2, 2021