Carpaccio Di Zucchine, Ricetta Veloce Con Il Segreto Per La Marinatura Croccante Recipe

I crafted a Carpaccio di zucchine of paper-thin zucchini ribbons paired with lemon, mint and shaved Parmesan, an unexpected option for Summer Eating.

I never thought thin slices of zucchine could make people so curious, but this Carpaccio di zucchine does it every time. I found a way to coax a satisfying crunch into the marinade without spoiling the freshness and I still surprise myself, sometimes it works better on a whim than when I follow my notes, go figure.

I love topping it with shards of Parmigiano Reggiano because that salty bite makes everything sing, and guests always pause like theyre trying to decide if its lunch or a clever appetizer. Short, bright, a little cheeky and totally Veggie Recipes.

Ingredients

• Zucchine: thin slices very low calories, good source of fiber of vitamin C
• Extra virgin olive oil: silky mouthfeel, heart healthy monounsaturated fats, adds richness
• Lemon juice: bright acidity gives zing and helps macerate, keeps flavors lively
• Parmigiano: salty umami that adds savory depth, provides protein and calcium
• Toasted pine nuts: crunchy buttery bite, offer healthy fats and a little protein
• Basil leaves: aromatic herb, fresh green scent that lifts the whole dish
• Garlic: raw bite optional, mild sweetness when mashed, adds savory punch
• Sea salt and pepper: seasoning balance, salt enhances, pepper gives warm spice

Ingredient Quantities

• 3 medium zucchine (about 450 g)
• 2 tablespoon extra virgin olive oil
• juice of 1 lemon (about 2 tbsp)
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper
• 30 g Parmigiano Reggiano shaved
• 2 tablespoon pine nuts toasted
• small handful fresh basil leaves (about 8–10)
• 1 small garlic clove optional
• ice water optional

How to Make this

1. Wash and trim 3 zucchine, then slice them as thin as possible with a mandoline or a very sharp knife, you want almost translucent slices.

2. Lay slices in a single layer on a tray or plate and sprinkle 1 teaspoon coarse sea salt evenly over them; let sit 8 to 10 minutes so they release some water.

3. While they rest, toast 2 tablespoons pine nuts in a dry skillet over medium heat till golden, shake the pan so they dont burn; shave 30 g Parmigiano Reggiano with a vegetable peeler, and tear about 8–10 basil leaves.

4. For the secret to a crunchy marinade, after the 10 minutes transfer the salted slices into a bowl of ice water for 30 to 60 seconds, this tightens the flesh and keeps it crisp, then drain and pat very dry between paper towels. (If you skip the ice water just pat dry well.)

5. Make the dressing by whisking 2 tablespoons extra virgin olive oil with the juice of 1 lemon (about 2 tbsp) and 1/2 teaspoon freshly ground black pepper; taste and only adjust salt if needed since the slices were already salted.

6. Optional garlic trick: rub a small garlic clove on the serving plates or lightly mince and add a tiny bit to the dressing for a subtle garlic note, dont overdo it or it will overpower everything.

7. Arrange the zucchini slices on plates in overlapping circles or loosely piled, then drizzle the lemon olive oil dressing evenly over them right before serving so they stay crunchy.

8. Scatter the shaved Parmigiano, toasted pine nuts and torn basil leaves over the top, finish with a little extra olive oil and a quick crack of black pepper.

9. Serve immediately; if you must wait, keep the dressing separate and toss at the last minute because prolonged marination softens the zucchini.

10. Leftovers are fine but texture changes, still good chilled for a day, and if it gets soggy a quick toss in a hot skillet for 30 seconds will revive some bite.

Equipment Needed

1. Mandoline or a very sharp knife and a cutting board (for almost translucent zucchini slices)
2. Large tray or plate (to lay slices and salt)
3. Mixing bowls, one for the dressing and one for the ice water bath
4. Paper towels or a clean kitchen towel (to pat dry)
5. Small dry skillet (to toast pine nuts)
6. Vegetable peeler or cheese plane (for shaving Parmigiano)
7. Whisk or fork and measuring spoons (for the lemon olive oil dressing)
8. Tongs or salad servers and serving plates

FAQ

Carpaccio Di Zucchine, Ricetta Veloce Con Il Segreto Per La Marinatura Croccante Recipe Substitutions and Variations

• Extra virgin olive oil: swap for avocado oil or light olive oil, same amount, you’ll get a milder taste and a cleaner mouthfeel, it’s great if you want less peppery olive flavor.
• Juice of 1 lemon (about 2 tbsp): use lime juice or white wine vinegar 1 for 1, lime gives a brighter citrus note, vinegar is tangy but less fresh.
• Parmigiano Reggiano shaved (30 g): sub with Grana Padano or Pecorino Romano, Grana is milder, Pecorino is saltier and sharper so use a bit less if you pick that.
• Pine nuts toasted (2 tbsp): replace with toasted sliced almonds, chopped pistachios, or toasted sunflower seeds for a nut free option, same volume works fine.

Pro Tips

1) Slice super thin, almost see-through. A mandoline helps, but if you use a knife chill the zucchini first and go slow, safety glove if you have one — watch those fingers.

2) Salt, rest, then shock in ice water for a few seconds keeps the crunch. Really dry them afterward, or the dressing just waters it down and the texture goes limp.

3) Keep the lemon oil separate until the last minute and toss just before serving. Rub a cut garlic clove on the plates for a hint of garlicky perfume instead of mixing raw garlic into the dressing, it gets overpowering fast.

4) Toast pine nuts low and stir often, they burn in a blink. Shave the Parmigiano with a peeler for ribbon-y bites and tear the basil, dont chop it or it bruises and turns dark.