Food for Soul

Zucchini Carpaccio

Recipe from Letizia MattiacciAdapted by Julia Moskin

  • YIELD4 to 6 servings
  • TIME45 minutes, plus marinating

Zucchini Carpaccio

Melina Hammer for The New York Times

Raw zucchini has a fresh, green flavor that is lost when the vegetable is cooked. Excellent olive oil and fresh lemon juice make the perfect dressing to bathe the slices in; the acid softens and flavors the zucchini. After the nuts and/or herbs, the garnishes are all optional. Try them in any combination, or play around with others: cracked black pepper, crushed pink peppercorns or crumbled dried chiles. —Julia Moskin


  • 2 medium zucchini
  •  Salt
  • 2 garlic cloves, thinly sliced
  •  Freshly squeezed juice of 1/2 lemon
  • 2 to 3 tablespoons fruity olive oil
  • 2 tablespoons toasted pine nuts or chopped almonds, and/or chopped fresh herbs
  • 1 teaspoon raw honey, 1 tablespoon raisins or fresh Parmesan shavings (optional)


  1. Slice zucchini lengthwise with a mandoline or chef’s knife as thinly as you can, and sprinkle lightly with salt. Place in a colander for 30 minutes to remove the excess moisture, tossing occasionally.
  2. Dry on paper towels and arrange the zucchini in layers in a shallow serving dish, adding slices of garlic between the layers. Drizzle with lemon juice and marinate, refrigerated, for at least 15 minutes and up to 1 hour. If you have more than 2 layers, you may need to turn the zucchini upside down every 15 minutes to coat them evenly with the lemon juice.
  3. To serve, arrange a few slices of zucchini on each plate. (Remove and discard garlic slices as you go.) Drizzle with olive oil and top with nuts and/or herbs. If you wish, add a few drops of runny honey, a few raisins or some Parmesan shavings.

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