italianzucchiniketovegetarianno-cookantipasto

Carpaccio di Zucchine

Name: Carpaccio di Zucchine
Prep time: 8 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 300 g zucchini; 30 g Parmigiano Reggiano; 20 g pine nuts; 8 g fresh basil leaves; 30 ml extra-virgin olive oil; 15 ml lemon juice; 1 tsp lemon zest; 3 g sea salt; 1 g freshly ground black pepper

This fresh zucchini carpaccio is delicate, bright, and richly savory despite its simplicity. Thin ribbons of raw zucchini are lightly dressed with lemon and olive oil, then finished with salty Parmigiano, buttery pine nuts, and fragrant basil.

10 min

2 servings

224 kcal

Italian

Ingredients

Carpaccio

300 gzucchini
30 gParmigiano Reggiano
20 gpine nuts
8 gfresh basil leaves

Condimento al limone

30 mlextra-virgin olive oil
15 mllemon juice
1 tsplemon zest
3 gsea salt
1 gfreshly ground black pepper

Instructions

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.
2
Shave the Parmigiano Reggiano into thin flakes. Roughly tear or small-shred the basil leaves so they distribute evenly without bruising too much.
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.
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.
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.

Nutrition per serving

224 kcal

Calories

Protein

Carbs

19g

Fat

Fiber

Notes

•For a beginner-friendly result, use small to medium zucchini; they have fewer seeds and shave more neatly.
•If you have 2 extra minutes, lightly toast the pine nuts in a dry pan until pale golden for a deeper flavor, but the dish works well without this step and stays within the time limit.
•Use a mandoline carefully and always use the hand guard.
•This dish is naturally low in carbs and suitable for a keto-style menu.

Background

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.

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