Name: Zucchini Carpaccio with Lemon-Herb Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 medium zucchinis, thinly sliced; 2 tbsp extra-virgin olive oil; 1 tbsp fresh lemon juice; 1/2 tsp lemon zest; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 2 tbsp chopped fresh basil; 1 tbsp chopped fresh mint; 2 tbsp toasted pine nuts

Zucchini Carpaccio with Lemon-Herb Vinaigrette

VanillaMango4061

This Zucchini Carpaccio is a celebration of summer's bounty, highlighting the delicate flavor and crisp texture of raw zucchini. The lemon-herb vinaigrette adds brightness and zing, perfectly balanced by the richness of olive oil and the crunch of toasted pine nuts. Fresh basil and mint bring a pop of color and fragrance, while a careful balance of salt, acid, and fat elevates every bite. This dish is light, elegant, and comes together quickly—ideal for warm evenings or as a fresh starter for any meal. It’s a beautiful, keto-friendly, vegetarian plate that’s as visually appealing as it is delicious.

Ingredients

Instructions

Using a mandoline or sharp chef's knife, slice zucchinis lengthwise into thin ribbons.
Arrange zucchini ribbons on a large plate or platter, slightly overlapping for visual effect.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper until emulsified.
Drizzle the vinaigrette evenly over the arranged zucchini.
Sprinkle chopped basil and mint over the top, followed by toasted pine nuts for crunch.
Let the dish sit at room temperature for 5-10 minutes to allow flavors to meld before serving. Taste and adjust seasoning if needed.