Zucchini Carpaccio is one of my personal favorite ways to enjoy the abundance of summer zucchini! This was my go to dish at a local restaurant when we lived in NYC (Fig and Olive) and I was craving it this week. It comes together in 5 minutes and is the perfect no cook light summer appetizer or side dish. You can watch me here if you want to see how easy zucchini carpaccio is to put together. All you need is 5 simple ingredients.
You can make this dish a few hours ahead of time to make your lunch time or entertaining time easier. With Chris still working at home I find I am looking for more lunch options and this was a great option to pair with leftover grilled pork (chicken would work too). For a very light lunch this would also pair well with peppery arugula and a side of toasted sourdough.
If you are interested in learning about some of the many health benefits zucchini has or other ideas to use the abundant zucchini from your garden or grocery store check out this my post on zucchini health benefits and recipe ideas! I wanted to note this is one of my personal favorite ways to use summer zucchini, but my children do not like it. They much prefer it baked into muffins, cakes, waffles or smoothies.
- 1 large or 2 small/medium zucchini thinly sliced
- 1 tbsp olive oil
- 1/4 tsp salt
- 2 tbsp shaved or shredded Parmesan
- 1 tbsp toasted pine nuts
- Thinly slice zucchini
- Place in a medium bowl and toss with olive oil and salt
- Arrange on a platter
- Sprinkle with Parmesan and toasted pine nuts