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Zucchini carpaccio
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5 from 3 votes

Zucchini carpaccio

Zucchini carpaccio is a traditional Italian dish that highlights fresh and simple ingredients. An easy no-cook recipe sure to impress!
Prep Time15 minutes
Resting time30 minutes
Total Time45 minutes
Course: Appetizer / Hors D'Oeuvre, Salad, Side Dish
Cuisine: Italian, Mediterranean
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: easy, zucchini
Servings: 4
Calories: 172kcal
Author: Veronique Eichler



  • Slice zucchini lengthwise using your vegetable peeler. Place in a colander, adding a sprinkle of salt between layers.
  • Toss well in the colander. Place over a plate and let drain for 30 minutes
  • Meanwhile, toast pine nuts in a small pan over medium high heat until fragrant (about 3 minutes). Let them cool down.
  • Gently squeeze excess liquid. Pat zucchini slices with a paper towel.
  • Portion zucchini onto serving plates. Drizzle with lemon juice then olive oil. Top with pine nuts, feta cheese and a pinch of Aleppo pepper or sumac.


This makes 4 large servings or 6 smaller ones.


Calories: 172kcal | Total Carbohydrate: 7g | Protein: 4g | Total Fat: 15g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 402mg | Potassium: 508mg | Dietary Fiber: 2g | Total Sugars: 5g | Vitamin A: 386IU | Vitamin C: 33mg | Vitamin D: 0.04µg | Calcium: 71mg | Iron: 1mg