Introduction to a Delicious Combination

Sometimes it’s very simple combinations of ingredients that wow the palate; a bowl of perfectly seasoned olives teamed with sliced salami; wedges of crisp sweet-tart apple paired with aged white cheddar; blanched greens sautéed with pancetta, garlic and red chili flakes. Or, a stunning “carpaccio” made with raw paper-thin zucchini slices, buttery extra-virgin olive oil, fresh lemon juice, shaved Parmigiano Reggiano and toasted pine nuts. It’s a classic concoction with roots in the south of France.
The components, because there are so few, need to be perfect. The extra-virgin olive oil plays a crucial role; it needs to be aromatic and buttery, almost sweet. The zucchini needs to be thinly sliced, a mandoline is handy for this.

The Zucchini Carpaccio Recipe

Overview

The Zucchini Carpaccio is a dish that showcases the beauty of simplicity, requiring only a few high-quality ingredients to shine.

Ingredients

To make this dish, you will need:
1 pound medium zucchini (diameter about the size of a quarter)
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
4 tablespoons shaved Parmigiano Reggiano
4 tablespoons toasted pine nuts; see cook’s notes

Cook’s Notes

To toast pine nuts, place in small dry skillet on medium heat. Shake handle frequently to redistribute pine nuts, cooking until lightly browned. Watch carefully because they burn easily. Cool completely before use.

Directions

1. Trim zucchini ends. Cut into paper-thin slices using a mandolin or vegetable peeler. Arrange the zucchini slices, slightly overlapping, on a large, flat platter. Cover with plastic wrap. Refrigerate until ready to serve.
2. In a small bowl whisk the olive oil and lemon juice. Just before serving, whisk the olive oil dressing briefly to blend it, drizzle it over the zucchini, season with salt and pepper, scatter the cheese and the pine nuts on top, and serve.

Source

This recipe is courtesy of Pascal Lorange, former executive chef at the now shuttered Fig & Olive restaurant in Newport Beach. Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

Originally Published: May 20, 2025 at 9:30 AM EDT

Conclusion

The combination of zucchini, olive oil, pine nuts, and Parmigiano Reggiano is a match made in heaven, offering a refreshing and flavorful dish that is perfect for any occasion. By following this simple recipe and using high-quality ingredients, you can create a stunning carpaccio that is sure to impress your guests.

FAQs

• Q: What is the key to making a great zucchini carpaccio?
  A: The key is using high-quality ingredients, including fresh zucchini, aromatic olive oil, and shaved Parmigiano Reggiano.
• Q: How do I toast pine nuts?
  A: To toast pine nuts, place them in a small dry skillet on medium heat and shake the handle frequently to redistribute the nuts, cooking until lightly browned.
• Q: Can I make this dish ahead of time?
  A: Yes, you can prepare the zucchini slices and toast the pine nuts ahead of time, but it’s best to assemble the dish just before serving to ensure the best flavor and texture.