Zucchini Carpaccio
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Zucchini Carpaccio

A delicious and colorful variation on this cool salad could include yellow summer squash, as well.

Yield: 4 first-course servings


Using a mandolin slicer or a very sharp knife, slice zucchini into paper-thin rounds. Overlap zucchini disks in one layer on a plate; season with salt and pepper. Drizzle olive oil and lemon juice over the zucchini.

Make stacks of mint leaves and cut crosswise into very thin slivers. Repeat with basil leaves. Sprinkle mint & basil over zucchini. Let stand 10 minutes to soften zucchini and allow flavors to develop.

Just before serving, use a vegetable peeler to shave strips of Parmigiano-Reggiano over the salad.


  • 2 medium zucchini (1 pound)
  • Salt and pepper to taste
  • ¼ cup loosely packed mint leaves
  • ¼ loosely packed basil leaves
  • 2 tablespoons olive oil
  • ½ lemon, juiced
  • 2 ounce piece of Parmigiano-Reggiano cheese

Nutritional Data Per Serving

  • Calories: 136
  • Fat: 11 grams (17% of calories)
  • Cholesterol: 10 milligrams
  • Sodium: 248 milligrams

Recipe adapted by Kip Hardy, EHC, Food & Nutrition, from Food Network, Smitten Kitchen & Gourmet

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