When summer gardens explode with an almost comical abundance of fresh zucchini, home cooks often run out of ways to roast, sauté, or bake them into bread. Yet one of the most sublime and elegant ways to enjoy young summer squash is completely raw. Shaved paper-thin into translucent ribbons that drape like silk across a plate, raw zucchini carpaccio is crisp, tender, and refreshing beyond measure.
Named after the classic Venetian beef carpaccio, this vegetable interpretation honors pristine summer produce. The raw ribbons are lightly macerated in freshly squeezed lemon juice and fruity olive oil, which gently softens their structure while preserving their delicate crunch. Accented with briny non-pareil capers, toasted buttery pine nuts, torn garden mint, and shavings of 24-month Parmigiano-Reggiano, it brings effortless Italian elegance to any table.
The Secret to Non-Watery Zucchini Carpaccio
Zucchini contains approximately 94% water. If you dress thick slices, they can water down the vinaigrette. Two simple steps guarantee crisp perfection:
- Select Small, Young Zucchini: Giant overgrown zucchini are watery and filled with spongy seeds. Choose small to medium zucchini (6 to 8 inches long) with firm, glossy skins and dense, seedless centers.
- The 5-Minute Salt and Drain: After shaving ribbons with a mandoline or Y-peeler, toss them gently with a light pinch of sea salt and let them sit in a colander for 5 minutes. Gently blot with paper towels to remove surface moisture before dressing.
Shaved Zucchini Carpaccio with Lemon and Capers
Ingredients
11 itemsInstructions
8 steps-
01
Shave the Squashes: Lay a zucchini flat on your cutting board. Using a sharp Y-peeler or a mandoline set to 1/16-inch, shave long, paper-thin ribbons from top to bottom. Rotate the squash as you shave, stopping when you reach the spongy seed core (discard or save the core for soups). Repeat with remaining green zucchini and yellow squash.
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02
Blot Moisture: Place the shaved squash ribbons in a colander, sprinkle with a pinch of fine salt, and let drain for 5 minutes. Gently pat dry with paper towels.
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03
Whisk the Lemon Vinaigrette: In a small bowl, whisk together the minced shallot, lemon juice, lemon zest, extra-virgin olive oil, a pinch of sea salt, and black pepper until emulsified.
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04
Plate Artfully: On a large, shallow ceramic platter, arrange the green and yellow squash ribbons in loose, undulating ripples and folds, layering them slightly like ribbons on a gift.
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05
Dress and Garnish: Drizzle the lemon vinaigrette evenly over the shaved ribbons. Scatter the rinsed capers, toasted pine nuts, and torn fresh mint leaves across the platter. Using a vegetable peeler, shave wide, delicate curls of Parmigiano-Reggiano over the top. Finish with flaky Maldon sea salt and freshly cracked black pepper.
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06
Serve: Let rest for 5 minutes at room temperature so the acid in the lemon juice tenderizes the ribbons, then serve immediately.
Chef’s Notes
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07
Yellow Squash Contrast: Using both green zucchini and yellow squash creates a stunning visual mosaic of bright summer colors on the plate.
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08
Prosciutto Addition: Drape ribbons of aged Prosciutto di Parma or bresaola between the zucchini folds to turn this into a substantial light lunch.
Frequently Asked Questions
Can I make this salad ahead of time?
Shave the zucchini up to 4 hours in advance and keep wrapped in a slightly damp paper towel in the refrigerator. Wait to drizzle with the lemon vinaigrette until 5 minutes before serving so the ribbons retain their crisp bite.
What can I substitute for pine nuts?
Toasted sliced almonds or chopped roasted pistachios make marvelous crunchy alternatives.
