Move over thinly sliced raw beef, green zucchini’s in town and it’s here to show that there’s more than one way to enjoy carpaccio! Zucchini Carpaccio – fresh, crisp and delicious – this is a makeover worth trying!
If you’re a fan of carpaccio, the traditional Italian dish made of thinly sliced beef or fish, served with fresh lemon juice, a drizzle of olive oil, curls of Parmesan, salt, pepper, and arugula – then this seasonal twist is sure to get your attention.
With temperatures continuing to rise and zucchini soon becoming more and more abundant…this is a recipe you’ll want on hand.
Are you familiar with the history of this recipe?
Speaking of history – let’s go back about 40 years into the archives of my life, shall we? I wish I had loved my 10th grade history class as much as I love the history of this dish. Picture this – relatively shy girl wakes up in the middle of social studies class (you read that right) to discover that the movie they were watching on the back wall had finished. Everyone’s seat was now facing forward, except hers. Would she soon forget? Clearly not! Good times!!
Not one of my finer high school moments, but thankfully we can laugh now…
I’m sure if we were learning about Vittore Carpaccio, a Venetian painter from the early sixteenth century, and how his work centuries later would become the name-inspiration for the stunning dish, I could have saved myself an embarrassing moment…for a little while anyway… 😉
As the story goes, Giuseppe Cipriani, founder of Harry’s Bar, prepared beef carpaccio for his friend Amalia Nani Mocenigo upon learning that her doctors recommend that she eat raw meat.
The dish was named ‘carpaccio’ after the painter who was known for the characteristic red and white tones of his work.
The original dish is most often served as antipasti, but zucchini carpaccio doesn’t need to end there. It can be enjoyed as a side salad, lunch, light dinner…the possibilities are endless.
I think it’s important to note that no one ingredient is the star…you need them all. Together they create the gastronomic experience I want you to have. I need you to have. 🙂
HOW TO PREPARE:
- Begin by slicing a couple medium sized zucchini into paper-thin rounds. I recommend using a mandoline (but be very careful!).
- Slice the zucchini directly onto the serving platter that you’ll be using.
- Next, using a potato peeler, shave curls of Parmesan directly over the zucchini…shave as much or as little as you like.
- Next, deliver salt and freshly ground pepper, a nice drizzle of olive oil and the juice of a lemon.
- Lastly, garnish with arugula or any mixed greens you have on hand.
This dish is sure to become a summer staple in our house…
I hope in your house, too!
Buon Appetito!
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Zucchini Carpaccio
- Category: Antipasti
- Cuisine: Italian
Description
Zucchini Carpaccio…fresh, crisp and delicious – this is a makeover worth trying!
Ingredients
- 2 zucchini
- Freshly shaved Parmigiano Reggiano
- 3 Tbsp. olive oil
- Juice from 1 lemon
- Salt & freshly ground pepper, to taste
- 1 – 2 cups arugula
Instructions
- Trim the ends of the zucchini, then using a mandoline, slice into paper thin rounds directly onto a large serving platter.
- Shave curls of Parmigiano directly over the zucchini.
- Season with salt and pepper, then drizzle with olive oil and lemon juice.
- Garnish with arugula.
- Serve immediately.
CIAO!
I’m with you! History always put me to sleep (though not literally 😉 ) Food history or art history on the other hand, I’m all ears! I’m totally diggin’ this zucchini carpaccio! What a brilliant idea and so perfect for the summer! This will be a staple for sure!
I know, I know!!! hahahha 😉 Thanks, Kathleen! I think you’ll really like it! 🙂
I’m gonna move over that beef carpaccio and just kick it to the curb. After all, who needs that when you’ve got this gorgeous zucchini carpaccio? History class: What the?? What evil creatures were these so-called friends of yours!?! Goodness, I think I might’ve blushed a little reading that story. It may or may not have happened to me on occasion. So I’ll chuckle a bit and uncomfortably clear my throat as well… Ahem. Loved the history lesson! Art and food and art–it all just comes full-circle, doesn’t it? (Especially at CCB). Looking forward to more history lessons and food, Annie. Have a great weekend! Pinning! xo
Hehehhe….I’m sure we’re not alone! I had to believe this was not an isolated incident in the history of 10th grade social studies……I mean – stuffy classroom, back of the room, reel to reel (pretty sure), black and white footage, choppy audio…need I say more? (Was that the prettiest example of justification you’ve ever seen?!) 😉 I will tell you – it never happened again! So happy you like the recipe! Thanks, dear! 🙂
This just moved to the tippy top of my dinner party list! GREG
Yes! Music to my ears! I think you will love it!! Thanks, Greg! 🙂
AUgh… 10th grade : 0 Such an awkward time. How embarrassing Annie! I know I had moments like that too.. Middle school was the worst for me! 😀 Am I seeing the fruits of your CSA? This looks delicious and oh so simple. I”m longing for our local zucchini.. it will be early this year, but it can come in soon enough. And although I am craving it now, our CSA will yield an abundant amount and I’ll be looking for ways to enjoy it. Thank you for sharing, Annie!
I hear you! I think my middle school experience was designed to help me deal with the embarrassing moments of high school! hahahah! Like the time in 7th grade when I performed in a choral concert and the girl behind me stepped on my shoe but I kept walking…without it! Had to run back and get it! Good times!! I hope once your zucchini starts rolling in, this is a recipe you’ll try. Thank you, friend! 🙂
I have zucchini coming in already – just picked the first two ready ones yesterday – so this is perfect timing, Annie. What a great idea – simple, fresh and tasty. And boo on your friends – I would have at least kicked your chair!
Hahaha! Boo on my friends! Those rascals! They got a kick out of it! I think you’ll love this dish, Geraldine!! 🙂
So I’ve never tried carpaccio before, but I could definitely go for this version. I’ve been buying tons of zucchini lately, so this sounds perfect!
I think you’d really like it, Danielle! Zucchini with curls of parm belongs on everyone’s table this summer! 🙂
Sounds fresh and perfect for the hot (91 degree) day we’re having here. May need to drop by the grocery store on the way home. And, love the story I’m sure that moment is ingrained in your brain forever. Haha!
This is the perfect salad for your 91 degree day! Enjoy, my friend!! 🙂
Yeah, history videos 🙂 This carpaccio look so good! I can’t wait to try it! Never had it with zucchini, I’ve always had it with meat and I’m excited about this one!
Hahaha – I’m glad to see I wasn’t alone in my reaction to history videos…thing is – I love them now! 15 year old self – not so much! I hope you try this, Mira! I think you’ll love it! 🙂
Hahaha! I am totally with you on the high school humiliation. Thank goodness they are just memories that we can laugh about now and that torture is over! I love the simplicity of this zucchini carpaccio and how you let the star ingredients shine like they are meant to!
Hahaha! Exactly! I like to look at those moments as character building… 😉 I am with you – I think it is the simplicity of the dish that makes it perfect! Thanks, friend!!
What a great idea for zucchini! And it looks like such a fabulous summer patio side dish 🙂
Oh yesss! It tastes all the better al fresco! Thanks, my friend! 🙂
The recipe and stories are wonderful. We love carpaccio and using zucchini instead of a protein is such a fantastic idea. We always have zucchini, arugula, lemons, and Parmigiano Reggiano in our kitchen. The combination sounds like a marriage made in heaven. Thank you for the inspiration and your photos are fantastic!
That’s why this is such a great salad…I bet many folks have these ingredients at the ready… Thank you, my friend!! 🙂
Ha! If kids dare to fall asleep in my class, I’ll only wake them up once. Then they can stay asleep and brave the humiliation of still being there when everyone leaves and I’m just sitting there, staring at them.
Love the history of carpaccio as much as I love this idea. So creative!
Hhahaha! That is perfect! All Ms. M had to do was a tiny little nudge – geesh – I was right there next to her! 😉 Your students are very lucky to have you!! If you give this a try I’d love to know what you think! Thanks, friend! 🙂
Omg Annie I had this exact dish on my birthday just a week or so ago! I went to Fig & Olive in DC and had their zucchini carpaccio and I’ve been thinking of it ever since. I can’t wait to recreate it with your recipe 🙂 Pinning!
Did you really?! I love that! I bet it was wonderful!! So happy you’ll be able to make it for yourself! Thanks, dear! 🙂
I love raw zucchini! I just eat it like an animal out of the fridge, but I’ve got to try this. What a beautiful presentation! And, I’m cracking up about you falling asleep in class. Can you imagine if there were cell phones with cameras back then?
I love it too – I can eat it like chips!! Thank goodness there were no phones back then – I dodged that bullet! 🙂
So simple yet so tasty and fresh. Beautiful antipasto sure to impress guests or simply to enjoy with the family. Loved the history behind it. Great pictures, Annie!
I love the history too…Harry’s Bar is famous for so many popular Italian creations! Thanks, my friend! 🙂
Hahahaha… good to know I wasn’t the only one sleeping through history videos in school! Seriously, how did they expect you to stay awake through those things? I am a carpaccio fiend, but I’ve never had zucchini carpaccio!! I’ve had tomato, beef, tuna, salmon, hamachi… never zucchini! Why is this??! This looks absolutely delicious, Annie! So fresh! So fabulous! SO perfect for summer!! I can’t wait to make this because I KNOW it is going to taste amazing! Pinned! Cheers, dear friend! xoxo
Hahahah! It had never happened before and it never happened again! But boy – for the few seconds I was sitting there – can you say awkward???!!!! I can’t believe you’ve never tried carpaccio this way – so happy to introduce you!! Please make it…you will love it! Thanks, friend! Cheers! xoxo
Perfect! How simple! I even have all the ingredients. I’m not brave enough to use the mandolin but I can get the slices pretty thin without. This is simply perfect. Cheers!.
I know it can be scary to use a mandoline – just be sure to use the guard! So happy you like this, Robin! Thanks, dear!
Zucchini never look better!! love this idea!… Pinned and on my must try list Annie! well done!
Thank you, Gaila! I hope you enjoy it as much as I do! 🙂
I’m loving this zucchini carpaccio. What fresh and clean flavors! The presentation is beautiful as well. I got a chuckle out of your sleeping moment in class, I can’t believe no one nudged you, lol. Take care 🙂 .
This has become my new favorite salad! I know – those darn kids! 😉 My hunch is the teacher said …”Don’t you dare..” hahahaha! Thanks for stopping by, my friend!
I’ve never had carpaccio before…can you believe that? I’m loving this zucchini version, though. Sounds like such a fun twist for the summer, and so fresh, too. Gorgeous pictures, Annie!
I think you’d love it, Gayle! Thanks for your kind words! 🙂