📝 About This Recipe
This Carpaccio di Zucchine is a masterclass in Italian simplicity, transforming humble garden vegetables into a sophisticated, paper-thin delicacy. By marinating raw zucchini in a bright citrus emulsion, the texture softens into a velvety bite that rivals traditional beef carpaccio. It is a refreshing, vibrant dish that celebrates the peak of summer produce with a perfect balance of crunch, acidity, and salty Pecorino shavings.
🥗 Ingredients
The Vegetables
- 3 medium Zucchini (firm, small to medium sized for fewer seeds)
- 2 cups Baby Arugula (washed and dried thoroughly)
- 3 pieces Radishes (thinly sliced for extra crunch)
The Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high-quality cold-pressed)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Honey (to balance the acidity)
- 1/2 teaspoon Flaky Sea Salt (Maldon or similar)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish and Texture
- 3 tablespoons Pine Nuts (pignoli)
- 2 ounces Pecorino Romano (shaved into thin ribbons)
- 1/4 cup Fresh Basil Leaves (torn by hand)
- 1 tablespoon Fresh Mint Leaves (finely chiffonaded)
- 1 tablespoon Capers (drained and patted dry)
👨🍳 Instructions
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1
Begin by toasting the pine nuts in a small dry skillet over medium-low heat. Shake the pan frequently for 3-5 minutes until they turn golden brown and fragrant. Remove immediately from the pan to prevent burning and set aside to cool.
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2
Wash the zucchini and pat them completely dry. Trim off the stem and blossom ends.
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3
Using a mandoline slicer set to the thinnest setting (about 1/16th of an inch), carefully slice the zucchini into translucent rounds or long ribbons. If you don't have a mandoline, use a very sharp chef's knife or a vegetable peeler.
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4
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, honey, sea salt, and black pepper until the dressing is fully emulsified.
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5
Arrange a light bed of baby arugula on a large, chilled serving platter or individual plates.
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6
Layer the zucchini slices over the arugula in an overlapping circular pattern, similar to shingles, covering the entire surface of the plate.
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7
Scatter the thinly sliced radishes and drained capers evenly over the zucchini layer.
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8
Drizzle the lemon-basil vinaigrette generously over the zucchini, ensuring every slice gets a bit of the dressing to begin the light 'curing' process.
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9
Let the dish sit at room temperature for about 5-10 minutes. This allows the acid in the lemon to soften the zucchini fibers slightly.
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10
Just before serving, use a vegetable peeler to shave thin ribbons of Pecorino Romano over the top.
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11
Sprinkle the toasted pine nuts over the dish for a nutty crunch.
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12
Garnish with the hand-torn basil and mint leaves to preserve their bright green color and essential oils.
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13
Finish with one final crack of black pepper and a tiny pinch of flaky sea salt if desired. Serve immediately while fresh and crisp.
💡 Chef's Tips
Always use the smallest, firmest zucchini you can find; larger ones have a high water content and spongy seeds that ruin the texture. If the zucchini seems very watery after slicing, lay the slices on paper towels for 5 minutes before plating to prevent the dish from becoming soggy. For a vegan version, substitute the Pecorino with nutritional yeast or toasted breadcrumbs (pangrattato) for that salty crunch. Do not dress the salad more than 15 minutes before serving, or the zucchini will lose its structural integrity and become limp. Use a high-quality finishing oil for the vinaigrette—since the dish is raw, the flavor of the oil will be very prominent.
🍽️ Serving Suggestions
Pair this with a crisp, chilled glass of Vermentino or Sauvignon Blanc to complement the citrus notes. Serve alongside grilled sourdough bread rubbed with a raw garlic clove. This makes an excellent light starter for a summer seafood pasta or grilled branzino. Add a few edible flowers like nasturtiums or pansies for a stunning, garden-party-ready presentation. For extra protein, top with a few slices of salty Prosciutto di Parma or a dollop of fresh Burrata cheese.