Instead of beef, this recipe uses thin-sliced raw zucchini, and the dish is brightened with Parmesan, lemon, and fresh herbs. Zucchini can be sliced 2–3 hours ahead of time and dressed 15–30 minutes before serving.

Zucchini Carpaccio


  • 2 medium zucchini , ends cut off and sliced lengthwise with a mandolin
  • Juice from 1/2 lemon
  • 4 teaspoons extra-virgin olive oil
  • Kosher salt , to taste
  • Fresh cracked pepper , to taste
  • 1 cup baby arugula
  • 1/4 cup shaved Parmesan
  • Parsley flowers (or another herb flower)


  • Combine lemon juice and olive oil. Layer zucchini to cover the bottom of a platter. Season with salt and pepper and drizzle with olive oil and lemon dressing. Repeat layering zucchini, salt, pepper, and dressing until all zucchini is used up. Marinate for at least 15 minutes. Right before serving, top with fresh arugula, shaved Parmesan, and herb flowers.