Zucchini Carpaccio is one of the simplest and eye-pleasing vegetable dishes I’ve made. This vegetarian recipe from Chef and Certified Sommelier Laura Pauli, with its burst of lemon, is easy to shop for (or grow in your garden). Like any good carpaccio, there’s no cooking involved. If you want to add another pop of flavor, scatter thinly shaved parmesan over the top.
Ingredients for the Lemon Vinaigrette
1 lemon, juice and zest
4 tablespoons olive oil
pinch sea salt
pinch fresh ground pepper
Method for Vinaigrette
- Place all ingredients in a deep bowl, except oil, and combine it with a whisk (or place into a jar, seal and shake)
- Slowly add olive oil to bowl or jar in 2 tablespoon portions and continue to whisk or shake well.
- Taste with a piece of zucchini or whatever you are going to serve it on, not a spoon, to get the true flavor when served.
- Set aside.
Ingredients for the Carpaccio
2 medium zucchinis
1 leek, white part only, sliced thinly and chilled
4-6 sprigs of fresh mint leaves, for garnish
*Optional additional topping: shaved parmesan cheese
- Using a mandolin or a very sharp knife, slice zucchini into thin rounds.
- Arrange the zucchini in a spiral on a plate, overlapping the zucchini disks in one layer.
- Spread leek slices evenly across the top of the zucchini.
- Drizzle the lemon vinaigrette across the top of leeks and zucchini, making sure every zucchini slice has a splash of vinaigrette.
- Set aside for 30-60 minutes.
- Garnish with mint and serve.
Chef and Certified Sommelier, Laura Pauli, is a regular guest chef instructor at our cooking school, La Cocina Que Canta. Her love of food and wine began by her nonna’s side, making homemade pasta, kneaded focaccia, stewed Bolognese, and pressed pizzelles. If those dishes didn’t give it away, she honors her Italian grandmother with every class she teaches and the recipes she develops. You can learn more about Laura or connect with her online cooking classes here.