Ligurian Zucchini Carpaccio
- Difficulty: Very easy
- Prep time: 10 min
- Serving: 4
- Cost: Very low
- Note + 2 hours of marinating
PRESENTATION
Ligurian zucchini carpaccio? Oh, it's like bringing a slice of the Italian Riviera right to your table. People in Liguria absolutely love this light, no-cook dish—especially on hot summer days when the thought of turning on the stove feels like way too much. What makes this Ligurian zucchini carpaccio stand out is the zucchini. It's sliced so thin—like, almost tender and paper-thin—that it soaks up the bright flavors of extra virgin olive oil, a squeeze of lemon, and lots of fragrant basil. And the pine nuts? They add this super crunchy bite. Sometimes, you'll see a bit of shaved Parmesan on top, which is great for a little extra kick. So, this raw zucchini salad isn't just refreshing. It's super convenient, too, because you can marinate the zucchini ahead of time, letting all those flavors mingle while you just kick back and relax.
In Liguria, simple dishes like this put veggies front and center. Compared to other veggie carpaccios, this one has a unique Mediterranean twist with local olive oil and those herby basil notes. I mean, after a day at the beach, sitting down to a plate of this Italian zucchini carpaccio—maybe with some bread to soak up the dressing—is just perfect. The pine nuts add this sort of nutty, crispy texture that plays so well with the soft zucchini slices. Plus, the basil ties everything together with a fresh, fragrant punch. Some folks like to fancy it up, calling it a summer squash carpaccio, but honestly, it's a simple, moist zucchini appetizer that just gets better and better as it sits. And look, you can even pair it with a chilled white wine for a real treat.
So, next time you're craving something that's both traditional and easy, a zucchini carpaccio recipe like this really, really hits the spot. It's perfect if you are after those laid-back, Mediterranean summer vibes. Whether as a snack or a starter, this dish brings a refreshing taste of Liguria’s coast right to your table. Perfect for summer meals.
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- INGREDIENTS
- Zucchini 1.3 lbs (600 g)
- Lemon juice 3 ½ tbsp (50 g)
- Lemon peel to taste
- Extra virgin olive oil 3.7 tbsp (50 g)
- Fine salt to taste
- Black pepper to taste
- Grana Padano PDO cheese 1.5 oz (40 g)
- Pine nuts 2 ½ tbsp (20 g)
- Basil to taste
How to prepare Ligurian Zucchini Carpaccio
To prepare the Ligurian zucchini carpaccio, wash and trim the zucchinis 1. Using a mandoline, slice them lengthwise to a thickness of about 1/8 in. 2 and place them in a baking dish 3.
Grate the lemon zest 4 and squeeze the juice 5, then transfer it to a bowl 6.
Season the juice with salt 7, pepper 8 and the lemon zest 9.
Finally add the oil and mix 10. Pour the dressing over the zucchini 11 and flavor with the basil leaves 12.
Cover with plastic wrap 13 and let marinate in the fridge for at least 2 hours. After the resting time, shave the cheese with a vegetable peeler 14. Retrieve the marinated zucchini and transfer them to a serving plate 15.
Finish with the cheese shavings 16, the pine nuts 17 and a drizzle of extra virgin olive oil. The Ligurian zucchini carpaccio is ready to be served 18.