This post may contain affiliate links. Please read our
disclosure policy
for more information.
Turn that last zucchini in your drawer into a gourmet appetizer or light salad
Don’t know what to do with that last zucchini?
Even if you have half a zucchini left, you can make Zucchini Carpaccio for yourself. Zucchini Carpaccio is a play on regular beef carpaccio, thin-shaved slices of prime tenderloin, topped with Parmigiano Reggiano cheese, salt, freshly ground black pepper, a good squeeze of lemon and a generous drizzle of extra-virgin olive oil.
Instead of beef, we’re using thin-sliced raw zucchini, and we’ll brighten up the dish with feta cheese, nuts and fresh herbs.
Below, there are so many ideas to customize this recipe to make this your own.
Tips for Zucchini Carpaccio
It’s easiest to use a mandoline slicer – our favorite brand is Mueller, an Austrian brand with really good quality blades. Don’t buy the cheap knock-offs – the blades on those do not stay sharp.
Use a good quality extra virgin olive oil – all the ingredients are raw, and you’ll really want a buttery, rich olive oil.
Cheese – use what you have in the refrigerator! Fresh mozzarella, goat cheese, shaved Parmigiano Reggiano all work great.
Nuts – totally optional, but we love the crunch! Chop whatever nuts you’d like finely.
Fresh herbs – again, optional. Use your favorite – basil, thyme, oregano, dill, all are amazing. No fresh herbs? I also love a light sprinkling of smoked paprika. Our favorite is the fronds of a fennel plant. Most people throw this away! Pinch some of the fronds and its deliciously licorice and anise flavor is intoxicating.
Other ingredients that you can add to Zucchini Carpaccio
This is the fun part! Be creative and raid your refrigerator!
Chopped tomatoes
2 handfuls of baby arugula or mixed greens
Julienned salami or proscuitto
Julienned banana peppers
Julienned roasted bell peppers
Shaved hearts of palm (just slice as thin as you can)
Serve with a side of toasted baguette
Use a vegetable peeler and peel long shavings of stalk of thick asparagus
Thinly sliced smoked salmon
Crumbled bacon
Zucchini Carpaccio Recipe
In the spirit of Buddha Bowl cooking - the ingredients are flexible. We want you to use what's in your refrigerator and pantry. This is a perfect dish to use up that last zucchini hiding in the drawer.For best results, use a mandoline slicer or your food processor. Don't have either? Use a vegetable peeler and peel super-thin slices. You can even peel "ribbons."Make it a bigger salad by piling on a handful of baby arugula or mixed greens.
Thinly slice the zucchini into paper-thin slices with a mandoline slicer. Arrange the zucchini slices slightly overlapping on a large platter.
Nuts are best toasted, but you can skip this step if you're short on time. Heat a skillet over medium heat. Add the nuts, and gently toast until fragrant and lightly golden. Immediately remove from heat and sprinkle on the zucchini.
Sprinkle on the crumbled cheese and fresh herbs. Drizzle on the olive oil, squeeze the lemon all over and season with salt and pepper.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
Turn that last zucchini in your drawer into a gourmet appetizer or light salad
Don’t know what to do with that last zucchini?
Even if you have half a zucchini left, you can make Zucchini Carpaccio for yourself. Zucchini Carpaccio is a play on regular beef carpaccio, thin-shaved slices of prime tenderloin, topped with Parmigiano Reggiano cheese, salt, freshly ground black pepper, a good squeeze of lemon and a generous drizzle of extra-virgin olive oil.
Instead of beef, we’re using thin-sliced raw zucchini, and we’ll brighten up the dish with feta cheese, nuts and fresh herbs.
Below, there are so many ideas to customize this recipe to make this your own.
Tips for Zucchini Carpaccio
It’s easiest to use a mandoline slicer – our favorite brand is Mueller, an Austrian brand with really good quality blades. Don’t buy the cheap knock-offs – the blades on those do not stay sharp.
Use a good quality extra virgin olive oil – all the ingredients are raw, and you’ll really want a buttery, rich olive oil.
Cheese – use what you have in the refrigerator! Fresh mozzarella, goat cheese, shaved Parmigiano Reggiano all work great.
Nuts – totally optional, but we love the crunch! Chop whatever nuts you’d like finely.
Fresh herbs – again, optional. Use your favorite – basil, thyme, oregano, dill, all are amazing. No fresh herbs? I also love a light sprinkling of smoked paprika. Our favorite is the fronds of a fennel plant. Most people throw this away! Pinch some of the fronds and its deliciously licorice and anise flavor is intoxicating.
Other ingredients that you can add to Zucchini Carpaccio
This is the fun part! Be creative and raid your refrigerator!
Chopped tomatoes
2 handfuls of baby arugula or mixed greens
Julienned salami or proscuitto
Julienned banana peppers
Julienned roasted bell peppers
Shaved hearts of palm (just slice as thin as you can)
Serve with a side of toasted baguette
Use a vegetable peeler and peel long shavings of stalk of thick asparagus
Thinly sliced smoked salmon
Crumbled bacon
Zucchini Carpaccio Recipe
In the spirit of Buddha Bowl cooking - the ingredients are flexible. We want you to use what's in your refrigerator and pantry. This is a perfect dish to use up that last zucchini hiding in the drawer.For best results, use a mandoline slicer or your food processor. Don't have either? Use a vegetable peeler and peel super-thin slices. You can even peel "ribbons."Make it a bigger salad by piling on a handful of baby arugula or mixed greens.
Thinly slice the zucchini into paper-thin slices with a mandoline slicer. Arrange the zucchini slices slightly overlapping on a large platter.
Nuts are best toasted, but you can skip this step if you're short on time. Heat a skillet over medium heat. Add the nuts, and gently toast until fragrant and lightly golden. Immediately remove from heat and sprinkle on the zucchini.
Sprinkle on the crumbled cheese and fresh herbs. Drizzle on the olive oil, squeeze the lemon all over and season with salt and pepper.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our Facebook group, on Pinterest or follow me on Instagram! Sign up for my email list, too where we chat all things recipes, tips, giveaways, and more!
I’m Jaden Rae, former TV chef, three-time bestselling author, and creator of Steamy Test Kitchen, a 20+ year-old digital space where food, wellness, and personal evolution intersect. What began as a recipe site has grown into a space for storytelling, plant-based healing, and breaking the rules of modern online life. My work has been featured on the Today Show, Oprah, Martha Stewart, ABC’s Recipe Rehab, Tim Ferriss’ book, and more.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
oh my god!!! I realy like you website.. thank you very much *_*
Hi , Your work seems to be great…
Your posts really stick out the content is interesting and simple to understand. Despite reading a lot of other websites, I still like yours.
Your posts really stick out the content is interesting and simple to understand. Despite reading a lot of other websites, I still like yours.
omg oh this is so good thank you for effort
Your work seems to be great. Continue the great effort!!