Carpaccio di Zucchine

Nutrition · per serving

Steps

1. 1

   Trim the zucchini and, using a mandoline or vegetable peeler, shave them lengthwise into very thin ribbons. Arrange the slices slightly overlapping on two chilled plates or on one serving platter. Thin slices are key: they soften quickly in the dressing and give the classic carpaccio texture.

   300 g zucchini
2. 2

   Shave the Parmigiano Reggiano into thin flakes. Roughly tear or small-shred the basil leaves so they distribute evenly without bruising too much.

   30 g Parmigiano Reggiano8 g fresh basil leaves
3. 3

   In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, sea salt, and black pepper until slightly thickened. Taste and adjust the balance so it is bright but not sharply acidic.

   30 ml extra-virgin olive oil15 ml lemon juice1 tsp lemon zest3 g sea salt1 g freshly ground black pepper
4. 4

   Scatter the pine nuts over the zucchini, then add the shaved Parmigiano and basil. Spoon or drizzle the lemon dressing evenly over the top. Let the carpaccio rest for 2 minutes so the zucchini lightly marinates but stays fresh and crisp.

   20 g pine nuts30 g Parmigiano Reggiano8 g fresh basil leaves300 g zucchini30 ml extra-virgin olive oil15 ml lemon juice1 tsp lemon zest3 g sea salt1 g freshly ground black pepper
5. 5

   Serve immediately. For the best texture, the zucchini should be supple from the dressing but not watery, and the cheese and pine nuts should remain distinct on top.

Origin & History

Carpaccio di zucchine is a modern Italian antipasto inspired by the style of beef carpaccio, where ingredients are sliced very thinly and dressed simply. It reflects the Italian preference for highlighting raw seasonal produce with olive oil, lemon, cheese, and herbs rather than heavy sauces.