This is a deliciously fresh, plant-based take on the classic carpaccio. Swap out the meat and fish for beautiful, thin slices of verdant zucchini squash. This is a dish of simple ingredients, whose sum transforms the humble into something elegant and flavorsome.
I’ve served zucchini carpaccio as a first course to rave reviews at events, dinner parties and rustic/classy “glamping” trips, but personally, my favorite way to enjoy this carpaccio is for lunch. It’s charming, light and satisfying, especially with a cool glass of Sauvignon Blanc or Viognier and a hunk of Focaccia bread.
Zucchini carpaccio is excellent for times when you feel like adding a little panache to a meal, without a lot of effort. This dish is surprisingly simple to throw together. The key to perfection is to use the freshest ingredients you can get your hands on, think homegrown, farmers market and organic. Having a hand-held mandoline for slicing the zucchini into thin, even sized “coins” is also a good idea but not a deal breaker, it’ll just take a little more elbow grease and a few extra minutes to bring it together.
The next time you think zucchini, save the zoodles and roasting for another day and try your hand at zucchini carpaccio.