Not Your Average College Food

Zucchini Carpaccio

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.

Zucchini Carpaccio
Serves 2
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Total Time
15 min
Total Time
15 min
521 calories
6 g
0 g
56 g
3 g
7 g
167 g
88 g
3 g
0 g
47 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 521
Calories from Fat 489
% Daily Value *
Total Fat 56g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 36g
Cholesterol 0mg
Sodium 88mg
Total Carbohydrates 6g
Dietary Fiber 2g
Sugars 3g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 zucchini
  2. 3 tbsp extra virgin olive oil
  3. 1 tbsp lemon juice
  4. 4 tbsp pesto
  5. 1/4 cup walnuts, roughly chopped
  6. salt and pepper
  1. Thinly slice zucchini with a sharp knife or with a mandolin cutter. Arrange slices to be flat on a plate.
  2. Drizzle olive oil evenly on the zucchini slices.
  3. Sprinkle lemon juice evenly on top.
  4. Spread pesto on zucchini slices.
  5. Top with chopped walnuts.
  6. Add a pinch of salt and pepper.
  7. Let sit 15 minutes to 1 hour before serving.
Not Your Average College Food

Roasted Vegetable Salad

I know summer isn’t completely over yet but I’ve already found a pretty good meatless dish for the Fall. It’s a light salad with roasted vegetables and is full of protein from baked chickpeas.

Salads often get a bad rep cause they remind people of “rabbit food” as my roommate likes to say. It can be hard to find a good balance of flavor and texture without adding too many unhealthy additives like croutons and creamy dressings. Our dining hall has a great salad station that students love, but it can get repetitive since it’s the only good salad bar on campus.

I’ve made this salad in my kitchen about 3 times this week and I’d say its a couple steps up from “rabbit food.” It has a lot of flavor and crunch and is very simple to make. You’ll need an oven for roasting the vegetables, but you could also use a toaster oven, stir-fry them, or steam the vegetables in a pot or microwave.

(serves 2)

1/3 butternut squash, diced into small cubes
1/3 head cauliflower
1 cup chickpeas
2 handfuls mixed salad greens
1/2+1 tsp cumin
1 tsp chili powder
2 tbsp lemon juice
olive oil
salt and pepper


Preheat oven to 400 degrees F.

Cut butternut squash into bite-sized cubes and cauliflower into small florets. Place veggies into a baking tray and drizzle with 1 tbsp olive oil, 1/2 tsp cumin, and a pinch of salt and pepper. Mix well. Roast for 30 minutes, stirring once halfway through, until golden brown.

Drain chickpeas and pat dry. In another baking tray, toss chickpeas with 1 tbsp olive oil, 1 tsp cumin, 1 tsp chili powder, and salt and pepper to taste. Coat evenly and roast for 30 minutes, also stirring once halfway through.

For the dressing, mix 2 tbsp olive oil with 2 tbsp lemon juice.

To assemble the salad, mix the greens with roasted vegetables and the dressing. Sprinkle on the chickpeas.

adapted from To Her Core