Get ready for a flavor-packed delight with our Zucchini Carpaccio Salad recipe. We’re turning ordinary zucchini into a summer salad that’s all about fresh vibes and fantastic taste. Thin, colorful zucchini slices team up with an array of delicious flavors, making this salad a must-try blend of easygoing and exciting. When you have an abundance of garden fresh zucchini and you’re looking for easy zucchini recipes, this salad is it!
Hi! I’m Shannah from Just Us Four and I am delighted to be here on Kim’s blog to share one of my favorite recipes with you!
Zucchini Carpaccio Salad Recipe
The official start of summer is June 21st but the weather is already warm enough most places to start enjoying some of the greatest parts of summer like picnics and BBQs. I have the absolute perfect dish for you to make for your next picnic, potluck or BBQ. It requires no cooking and has so many fresh flavors that it is guaranteed to be a hit!
So, most people think of Carpaccio and instantly think of thinly sliced beef with a little shaved Parmesan and maybe some capers. That is the way it is served in most restaurants after all. This carpaccio is completely vegetarian but keeps the same idea of really thinly sliced ingredients.
Zucchini Carpaccio Salad Ingredients
- 2 medium-sized zucchini
- 1/4 cup fresh lemon juice
- 2 Tbsp extra virgin olive oil
- freshly ground pepper
- 2 Tbsp grated or shaved Parmesan cheese
- 2 Tbsp chopped fresh basil
Tips for Making Zucchini Carpaccio
-
- Start by slicing the zucchini in half lengthwise. Then, using a Y peeler {if you don’t have a Y peeler, a regular one will work ok too}, create thin slices of zucchini. Put the zucchini slices in a bowl
- In a small bowl, whisk together the lemon juice and olive oil. Pour over the zucchini and toss to ensure all the zucchini is covered. Top with ground black pepper, Parmesan cheese and basil. Serve immediately.
This salad can easily be made ahead of time! Just be sure to store the zucchini and dressing separately until you are ready to serve it so the zucchini doesn’t get soggy. I usually keep a bunch of zucchini on hand just in case we end up heading out on an impromptu picnic because I know I can easily throw this dish together and everyone will love it!
How to Store Zucchini Carpaccio Salad?
This summer salad is best served right away. Otherwise, you risk the zucchini getting soggy because of how thin it’s sliced.
How to Make Zucchini Carpaccio Salad
Zucchini Carpaccio Salad recipe is a cool and colorful twist on zucchini that's all about flavor and fun.
Ingredients
- Ingredients:
- - 2 medium sized zucchini
- - 1/4 cup fresh lemon juice
- - 2 Tbsp extra virgin olive oil
- - freshly ground pepper
- - 2 Tbsp grated or shaved Parmesan cheese
- - 2 Tbsp chopped fresh basil
Instructions
- Start by slicing the zucchini in half lengthwise. Then, using a Y peeler {if you don't have a Y peeler, a regular one will work ok too}, create thin slices of zucchini. Put the zucchini slices in a bowl.
- In a small bowl, whisk together the lemon juice and olive oil. Pour over zucchini and toss to ensure all the zucchini is covered. Top with ground black pepper, Parmesan cheese and basil. Serve immediately.
Notes
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 93Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 3mgSodium 60mgCarbohydrates 5gFiber 1gSugar 2gProtein 2g
We do our best to calculate, however, nutrition information may not be accurate.
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