This recipe has been a summer hit recipe in our cooking classes — it feels fancy yet requires minimal effort! You’ll thinly slice zucchini into ribbons and let it sit with some salt to tenderize the raw squash. Then add lemon, olive oil, and optional fun add-ins like croutons, basil, cheese, pine nuts, etc. It’s SO refreshing and requires no heat (a win-win for the summer heat) and again, keep it simple!

Zucchini Carpaccio

Servings: 4


  • 1.5 lbs zucchini about 6-8 small
  • 1/4 teaspoons salt
  • 1/2 cup packed basil thinly sliced
  • 1/4 cup red onion thinly sliced
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil


  • About 3 cups stale, dry bread, roughly torn or processed into crumbs
  • 2-3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground sumac

Optional Garnishes:

  • Grated or shaved cheese
  • Toasted pine nuts
  • Black pepper


  • Using a vegetable peeler (Y-peelers work best) or a mandoline, shave zucchini into long, thin ribbons. Toss zucchini slices or ribbons with 1/4 teaspoon salt in a large colander set over a bowl and let drain 15-20 minutes, until it has become more dense and moisture has been pulled out. Toss zucchini every few minutes. Pat zucchini slices dry with a kitchen towel if they are very wet.
  • For the croutons: Heat a large saute pan to medium heat. Add the bread and drizzle the oil, while mixing. Continue to stir the pan regularly, until the bread crumbs are golden and toasted.
  • In a large bowl add the zucchini, basil, 3 tablespoon of olive oil, 1-2 tablespoons of lemon juice, red onion, and 1/4 teaspoon of salt. Gently toss to combine.
  • Add additional garnishes: croutons, cheese, toasted nuts, fresh black pepper. Add extra oil, salt, and lemon as needed.

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