Zucchini Carpaccio


  • 2-4 slender green zucchinis, sliced paper thin on a mandolin
  • ½ cup mint, sliced into chiffonade
  • ¼ cup high quality extra virgin olive oil
  • 1 lemon, juiced
  • ½ cup pine nuts, lightly toasted
  • ¼ – ½ cup Shaved parmigiana reggiano


  1. Arrange zucchini in concentric circles, slight overlapping on a serving plate.
  2. Sprinkle evenly with mint.
  3. In a separate bowl, whisk together the olive oil and lemon juice. Pour over the zucchini.
  4. Allow zucchini to sit 10-30 minutes for the flavors to develop.
  5. Before serving, sprinkle with pine nuts and parmigiana reggiano.