Zucchini Carpaccio Recipe

Zucchini Carpaccio Recipe

How To Make Zucchini Carpaccio

A meat-free appetizer, this nutritious zucchini carpaccio is made with thinly-sliced zucchini and well-seasoned with natural ingredients.

Preparation: 20 minutes
Marinate Time: 10 minutes
Total: 30 minutes



  • 2medium zucchini,ends cut off and sliced 1/16th with mandolin
  • ½lemon
  • 4tspextra virgin olive oil
  • kosher salt and fresh black pepper,to taste
  • 1cupbaby arugula
  • ¼cupparmesan,shaved


  1. 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.

  2. Repeat layering zucchini, salt, pepper, olive oil, and lemon juice until all zucchini is used up. Let marinate for about 10 minutes.

  3. Right before serving, top with fresh arugula and shaved Parmesan. Serve.


  • Calories: 96.30kcal
  • Fat: 7.26g
  • Saturated Fat: 2.24g
  • Monounsaturated Fat: 4.00g
  • Polyunsaturated Fat: 0.63g
  • Carbohydrates: 4.32g
  • Fiber: 1.30g
  • Sugar: 2.74g
  • Protein: 4.67g
  • Cholesterol: 6.32mg
  • Sodium: 281.55mg
  • Calcium: 132.01mg
  • Potassium: 285.37mg
  • Iron: 0.57mg
  • Vitamin A: 31.19µg
  • Vitamin C: 21.63mg
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