Zucchini is one of the most versatile vegetables out there. I am a huge fan of zucchini and love to incorporate it in many of my recipes in various ways, whether going low-carb with zucchini noodles or adding it to a healthier dessert. However, I have never really enjoyed it alone – raw and without many other ingredients, the vegetable seems a bit bland. This all changed one night when I was dining in Spain. A friend and I were in a small, humble restaurant on the island of Mallorca where we ordered zucchini carpaccio, which turned out to be very simple but one of the most delicious vegetable dishes I ever tasted.
Carpaccio is an Italian dish that is made from thinly sliced raw meat or fish and typically dressed with olive oil, lemon, and Parmesan cheese. Although it is a common appetizer in the Mediterranean region, it is not as well known in the US. This vegetarian version of the dish was surprisingly amazing and as soon I took a bite, I knew I would have to recreate it at home. I wasn’t exactly sure what the ingredients were but I remembered the restaurant used a type of pesto that gave it a wonderful tangy flavor as well as arugula for some bitterness.
This elegant appetizer is perfect for the summer since it is light, refreshing, and flavorful. Make sure to pour plenty of extra virgin olive oil for a subtle, fruity flavor but also to obtain its numerous health benefits. Extra virgin olive oil is a staple of the Mediterranean diet, a dietary pattern in the Mediterranean region that has been associated with lower risk of heart disease.
- 1 zucchini
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 4 tbsp pesto
- 1/4 cup walnuts, roughly chopped
- salt and pepper
- Thinly slice zucchini with a sharp knife or with a mandolin cutter. Arrange slices to be flat on a plate.
- Drizzle olive oil evenly on the zucchini slices.
- Sprinkle lemon juice evenly on top.
- Spread pesto on zucchini slices.
- Top with chopped walnuts.
- Add a pinch of salt and pepper.
- Let sit 15 minutes to 1 hour before serving.