zucchini carpaccio: lemon marinated zucchini salad

marinated zucchini
crunchy and lemony, marinated zucchini

This is a great summer dish. As it’s now February, I am aware I could be investigated by the food police for preparing it out of season. Despite the risk however, I do make it throughout the year, because it is good, fresh, light and very very easy.


  • 1 medium zucchini
  • juice of 1/2 lemon
  • 3 tablespoon extra virgin olive oil
  • 3 tablespoon pine nuts (pignoli) or toasted almonds
  • 1 garlic clove, crushed in not too small pieces

The zucchini used in this recipe are uncooked. Slice zucchini paper-thin using a cheese slicer or mandolin. Salt lightly  and place in a colander taking care not to break the slices.  After a while the slices will start loosing some liquid. Dry with kitchen paper and arrange the zucchini in a thin layer on a shallow serving dish. Top the slices with the  garlic and  nuts. Add the olive oil and lemon juice and let the zucchini marinate, covered and chilled for at least 30 min.

Serves 2

12 thoughts on “zucchini carpaccio: lemon marinated zucchini salad

  1. Letizia, you’re so right — this is very good and very simple to make.

    By the way, I was visiting family in Alberta last week and prepared your lasagne recipe. They loved it! My younger brother had 3 helpings (of course, thanks to your instruction, I kept the layers very light — no swimming!)

    It worked out quite well, despite the fact the cheese was really bad. No real parmesan was available and the mozzarella was some sort of rubbery industrial product.


    1. Hi Sandra, I was sure you would have don some wonderful lasagne even with the difficulties about ingredients. If on understand a principle than one can adapt to something reasonably good. If you do not find mozzarella, may be you could try a mild local cow’s cheese milk. This is a substitution allowed in most Italian recipes except in pizza. For “allowed” I mean that many people here would use one or another and the taste of the dish would still be considered authentic


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