📝 About This Recipe
This elegant dip reimagines the classic Italian carpaccio by layering paper-thin ribbons of raw, marinated zucchini over a cloud-like bed of whipped feta and Greek yogurt. It offers a stunning contrast between the chilled, creamy base and the crisp, garden-fresh bite of the squash, finished with a vibrant citrus gremolata. Perfect for alfresco dining, this dish is a masterclass in texture and brightness that elevates the humble zucchini to a gourmet centerpiece.
🥗 Ingredients
The Zucchini Carpaccio
- 2 pieces Medium Zucchini (firm and bright green, ends trimmed)
- 2 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Flaky Sea Salt (such as Maldon)
Whipped Feta Base
- 8 ounces Feta Cheese (high-quality Greek feta in brine, drained)
- 1/2 cup Greek Yogurt (full fat for best texture)
- 2 tablespoons Cream Cheese (softened)
- 1 clove Garlic (grated or finely minced)
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Black Pepper (freshly cracked)
Lemon Gremolata & Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Lemon Zest (from approximately one large lemon)
- 3 tablespoons Toasted Pine Nuts (lightly golden)
- 1/4 teaspoon Red Chili Flakes (optional for a hint of heat)
- 1 teaspoon Honey (for drizzling)
👨🍳 Instructions
-
1
Using a mandoline or a very sharp vegetable peeler, shave the zucchini into paper-thin rounds or long ribbons. Aim for translucency.
-
2
Place the zucchini shavings in a colander and sprinkle lightly with a pinch of salt. Let them sit for 10 minutes to draw out excess moisture, then gently pat dry with paper towels.
-
3
In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Toss the dried zucchini lightly in this mixture and set aside.
-
4
In a food processor or high-speed blender, combine the crumbled feta, Greek yogurt, softened cream cheese, and grated garlic.
-
5
Pulse until the mixture is completely smooth and airy, which should take about 2-3 minutes. Scrape down the sides as needed.
-
6
Fold in the dried oregano and black pepper by hand to keep the base fluffy.
-
7
Prepare the gremolata by mixing the finely chopped parsley, lemon zest, and toasted pine nuts in a small ramekin.
-
8
To assemble, spread the whipped feta mixture onto a wide, shallow serving platter or a large wooden board using the back of a spoon to create decorative swooshes.
-
9
Artfully layer the marinated zucchini ribbons over the feta base, overlapping them slightly like a true carpaccio.
-
10
Sprinkle the lemon gremolata evenly over the top of the zucchini.
-
11
Finish with a final dusting of red chili flakes and a light drizzle of honey to balance the saltiness of the feta.
-
12
Garnish with a few extra cracks of black pepper and a final tiny drizzle of olive oil before serving immediately.
💡 Chef's Tips
Use a mandoline for the zucchini to ensure uniform, thin slices that 'melt' into the dip. Always pat the zucchini dry after salting; otherwise, the water will weep into your whipped feta and make it runny. If the feta is very salty, soak it in cold water for 10 minutes before blending to mellow the flavor. For a vegan alternative, substitute the feta and yogurt with a cashew-based cream and a touch of nutritional yeast. Make the whipped feta up to 24 hours in advance, but only add the zucchini right before serving to maintain its crispness.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or sourdough crostini rubbed with a garlic clove. Pairs beautifully with a crisp, chilled Sauvignon Blanc or a dry Provençal Rosé. Add a side of marinated olives and artichoke hearts for a complete Mediterranean mezze spread. Use sliced cucumbers or radishes as gluten-free dippers for extra crunch. Serve as a refreshing appetizer alongside grilled lamb chops or lemon-herb roasted chicken.