This recipe is for a quick, easy, fresh and super delicious zucchini carpaccio. You only need four main ingredients and five minutes to make this zucchini carpaccio. This zucchini carpaccio is perfect to serve for a light lunch, appetizer or as a side dish to your main course. It is both vegan, gluten, grain free and low carb.
Zucchini is one of my top three vegetables. I seriously eat it every single day, no kidding. I love how versatile it is. It can both be used for baking, advanced cooking or just like here, in an easy, delicious and fresh zucchini carpaccio. This zucchini carpaccio is a true favorite of mine and we have been best friends for many years now! I love to make this when I just want a light, quick, fresh and delicious lunch. I’ll just eat it as it is or add some feta cheese or shrimps on top. But it’s also perfect to make as a starter or to serve it as a side dish to your main course. This zucchini carpaccio pairs so well with just about everything! I love to serve it with both halloumi, fish, chicken or meat. It’s a true life saver when you want a fresh and delicious side dish that is ready in only five minutes. And the best thing is that it’s both vegan, gluten, grain free and low carb, so it’s good to eat no matter which food preferences or allergies you have.
A few tips:
- Since this dish only takes five minutes to make I would recommend you not to prepare it in advance. It really tastes better when it’s freshly made and still crunchy.
- The key here is really the zucchini, then you can add whatever greens and vegetables to is according to taste.
- I use a mandolin when making this zucchini carpaccio to make sure the sliced are even and thin. You don’t want too thick slices since it won’t feel too good when eating it.
- You can add any nuts or seeds on top. I love mixing it up and using what I have at home or crave. Pumpkin seeds, roasted almonds or pine nuts are other favorite toppings of mine.
Ingredients for this Zucchini Carpaccio:
- Zucchini
- Cherry tomatoes
- Arugula
- Lemon (optional)
- Sunflower seeds (optional)
- Thick balsamic vinegar (optional)
Other recipes you might like:
- Grilled Platter (Vegan, Gluten, Grain Free & Low Carb)
- Raw beetroot Carpaccio with Fennel & Pomegranate Seeds
- Persimmon Carpaccio
- Beetroot Carpaccio Using Cooked Beets
- Zucchini & Polka Beet Summer Salad
- Cucumber & Radish Salad
Zucchini Carpaccio
Ingredients
- 1 Zucchini thinly sliced using a mandolin
- 6 Cherry tomatoes divided in two
- 1 hand full of Arugula
- 1-2 tbsp Sunflower seeds (optional)
- 1/2 Lemon (optional) juiced
- Thick balsamic vinegar (optional)
Instructions
- Slice the zucchini using a mandolin and arrange on a plate.
- Top with cherry tomatoes, arugula, sunflower seeds (is using) and drizzle with lemon juice.
- Drizzle thick balsamic vinegar on top (optional).
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