Zucchini Carpaccio recipe


  • 1¼ pounds zucchini
  • ¼ cup extra virgin olive oil
  • 1½ tablespoons lemon juice
  • Salt, to taste
  • ½ cup grated Parmigiano-Reggiano
  • A few fresh basil leaves (Gourmet used mint leaves.)


  • Cut the zucchini into very thin slices.
  • Spread the zucchini out on a platter or on a couple of plates.
  • Drizzle the olive oil over the zucchini, and then the lemon juice. Sprinkle with salt. Cover with the grated cheese.
  • Cut the basil (or mint) into thin strips and sprinkle them over the cheese. 
  • Serve immediately, or set aside at room temperature to serve within an hour or two.