zucchini carpaccio with salsa verde
if you’re looking for an easy summer vegetable dish to serve at your next party, this zucchini carpaccio is it. i served this at my spanish wine bar night and was surprised that it received as many compliments as it did! i was simply looking for a vegetable side that would be a nice balance to all the fried, cheesy tapas on the table. definitely wasn’t looking to build a star out of it, yet here we are.
it’s one of those recipes that looks much fancier than the amount of effort it takes. thin slices of raw zucchini topped with a bright basil-parsley salsa verde. fresh, herbaceous, and comes together in under 15 minutes. plus, no cooking required!
i used:
zucchini
- 1 medium zucchini
- extra virgin olive oil
salsa verde
- ½ cup parsley, chopped
- ½ cup basil, chopped
- ¼ cup extra virgin olive oil
- 1 tbsp capers, roughly mashed
- 1 garlic clove, finely grated
- 2 tsp sherry vinegar
- a generous squeeze of lemon (~1–2 tsp)
- salt
- freshly cracked black pepper
to make zucchini carpaccio with salsa verde:
- using a mandoline (i used the second thinnest setting on mine), slice the zucchini into thin rounds
- mix together salsa verde ingredients, adjust seasoning to taste
- arrange the zucchini on a serving platter in slightly overlapping layers. spoon the salsa verde over the top, then finish with another drizzle of olive oil
to make ahead:
- the dressing base (everything except the parsley and basil) can be made a day ahead and refrigerated.
- slice the zucchini a few hours before serving and keep it refrigerated, loosely covered with a damp napkin. just before guests arrive, fold the herbs into the dressing and spoon everything over the zucchini.
Zucchini Carpaccio with Salsa Verde
This shaved zucchini carpaccio is topped with a fresh basil-parsley salsa verde for an easy summer appetizer that's ready in just 15 minutes.
Ingredients
zucchini
- 1 medium zucchini
- extra virgin olive oil
salsa verde
- ½ cup parsley chopped
- ½ cup basil chopped
- ¼ cup extra virgin olive oil
- 1 tbsp capers roughly mashed
- 1 garlic clove finely grated
- 2 tsp sherry vinegar
- a generous squeeze of lemon ~1–2 tsp
- salt
- freshly cracked black pepper
Instructions
to make zucchini carpaccio with salsa verde:
- using a mandoline (i used the second thinnest setting on mine), slice the zucchini into thin rounds
- mix together salsa verde ingredients, adjust seasoning to taste
- arrange the zucchini on a serving platter in slightly overlapping layers. spoon the salsa verde over the top, then finish with another drizzle of olive oil
to make ahead:
- the dressing base (everything except the parsley and basil) can be made a day ahead and refrigerated.
- slice the zucchini a few hours before serving and keep it refrigerated, loosely covered with a damp napkin. just before guests arrive, fold the herbs into the dressing and spoon everything over the zucchini.