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Zucchini Carpaccio Salad

Zucchini Carapacio

Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 -4
Author Lindsey Johnson


  • 1 large zucchini cut into very thin rounds
  • 1 Tablespoon extra virgin olive oil
  • 1-2 Tablespoosn fresh lemon juice
  • coarse salt and pepper to taste
  • 8-12 fresh basil leaves cut into thin ribbons


  1. Place half of the thinly sliced zucchini in a shallow serving dish.
  2. Drizzle with half the olive oil and lemon juice, and season with salt and pepper.
  3. Top with the remaining half of the zucchini and drizzle with the remaining olive oil and lemon juice, seasoning again with salt and pepper. Top with the basil and serve immediately.