Zucchini Carpaccio

Layers of thinly-sliced zucchini dressed with olive oil and topped with mint and fresh mozzarella. White plate.

Here’s a recipe for a zucchini version of carpaccio, perfect for a light, enjoyable side dish or stunning appetizer. 

There is something ethereal and artistic about ingredients that are normally not whisper-thin, presented as such with other textures and flavors that make the entire dish sing with subtle harmony.

Ingredients

  • 2 medium zucchinis 
  • 2 garlic cloves, thinly sliced 
  • Salt 
  • Juice from ½ lemon, freshly squeezed 
  • 2-3 Tbsp fruity olive oil 
  • 2 Tbsp fresh mint leaves, very thinly sliced plus more for garnish 
  • Fresh mozzarella balls (bocconcini size), or burrata 
  • Optional: 2 Tbsp toasted pine nuts or chopped almonds 

Directions

  1. Slice zucchini lengthwise as thinly as you can, using a mandoline or sharp knife. Sprinkle lightly with salt and put in a colander for ½ hour to remove excess moisture. Toss occasionally so all sides/nooks/crannies drain well. 
  2. Dry on paper towels and arrange zucchini in layers in a shallow serving dish, adding slices of garlic between layers. Drizzle with lemon juice and marinate, refrigerated, for 15 min – 1 hour. If there are more than two layers, you may need to gently flip things a few times to coat everything evenly with lemon juice. 
  3. To serve, arrange several slices of zucchini on each plate, removing/discarding garlic slices as you go. Drizzle with olive oil and top with nuts/mint. Add fresh mozzarella/burrata and serve.