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+ servings

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.
5 from 1 vote
Prep Time 20 mins
Cook Time 0 mins
Course Appetizer, Salad
Cuisine American, Italian
Servings 4 people
Calories 159 kcal


  • 2 zucchini
  • 1/4 cup chopped nuts walnuts, pecan, pine nuts, slivered almonds
  • 1/4 cup crumbled or shaved cheese feta, parmesan, goat cheese, smoked gouda
  • 1 tablespoon minced fresh herb basil, tarragon, dill, oregano, mint, chives
  • 2 tablespoons extra virgin olive oil
  • 1/2 lemon
  • sea salt & freshly ground black pepper


  • 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.


Calories: 159kcalCarbohydrates: 7gProtein: 4gFat: 14gSaturated Fat: 3gCholesterol: 8mgSodium: 114mgPotassium: 325mgFiber: 2gSugar: 4gVitamin A: 320IUVitamin C: 33mgCalcium: 76mgIron: 1mg
Keyword buddabowl, buddha bowl, leftovers, zucchini
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