Zucchini is amazing when eaten raw, especially if freshly picked from your garden.
Raw zucchini, diced into small cubes, can be added to almost anything: tabbouleh, Moroccan salads, other mixed salads, or even layered into a verrine. It adds a delightful crunch, a pop of green (both in color and taste), and a refreshing touch to your dishes.
Today, we’re preparing a zucchini carpaccio.
It’s so simple that you don’t even need a detailed recipe:
- Slice your zucchini into thin rounds.
- Arrange them neatly on a large platter or individual plates.
How to serve zucchini carpaccio
Season to taste with fleur de sel, pepper, Espelette pepper, spice blends, herbs, grated or shaved parmesan, pine nuts—whatever you prefer! Drizzle with fresh lemon juice and a splash of olive oil.
Not only does it look beautiful, but it’s also incredibly delicious!
For an extra decorative touch, alternate slices of green and yellow zucchini.
We paired our zucchini carpaccio with raw albacore tuna slices, but you can also opt for canned tuna, shrimp, scallop carpaccio, cured ham, beef carpaccio, or leave it as is for a vegan-friendly dish.
Enjoy this simple yet flavorful treat!
