Zucchini Carpacchio a simple, elegant and delicious way to enjoy summer zucchini.  Gluten Free, Raw, Vegetarian, healthy with only a handful of ingredients this side dish is perfect to enjoy all summer long.
I almost took a picture to show you how big my biceps have become.
I see you looking confused, but really I have been lifting some pretty heavy weights this week, and I am not talking about the dumbells at the gym.
Nope, I am talking about the herculean sized zucchinis. Â I know I have said it before, but how do those squash grown into behemouths overnight? Â I may have some record breakers this year. Â Maybe I need to enter them into the summer fair of the largest zucchini contest. Â Yep, I bet I have removed a few blue ribbon winners this year.
Well with my endless supply of zucchini I have been finding some creative ways to enjoy them, but this Zucchini Carpacchio recipe is so genius. Â It takes zero time to prepare, and it is quite beautiful servedd up on a pretty plate. Â Perfect to serve as a salad or side, and great to serve at the BBQ this summer, because you can make it ahead of time and serve at room temperature.
Have you ever grown zucchini? Â Did you get baseball size squashes? Â If so, what did you do with them?
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
Subscribe to my blog | Follow me on Bloglovin | Instagram | Pinterest | Twitter
- 1 medium zucchini
- Good quality olive oil
- Ground black pepper
- Sprinkle of kosher salt
- Finely grated Parmesan cheese
- Chopped Parsley or your favorite herb, chopped
- Thinly slice zucchini with a mandolin.
- Arrange slices on a plate, overlapping edges slightly.
- Grind fresh pepper over top, sprinkle salt and drizzle with olive oil.
- Sprinkle a generous amount of Parmesan cheese to cover and sprinkle herbs.
- I let it sit for about 15 minutes so the olive oil could soak into the Zucchini
You might also like:
Cannellini Bean and Radicchio Salad
25 Minute Garlic Mashed Potatoes {gluten free + vegetarian}
Baked Cod Spinach Tomato Packets {paleo + gluten free}
Leek Mushroom Egg White Frittata {gluten free}
I love fresh dishes like this. i have tried something similar, but with an added twist of lemon juice. Mint isn’t my favorite either. Basil or parsley….yeh.
This looks delish! thank you for sharing. Hugs and wishes for a beautiful day.
Thank you for the link to my post.
Jovina
Those remind me of the zuchinni patties that I always make, only raw! This looks like a great choice on a hot summer day 🙂
Yes, they are so easy and fresh perfect when you don’t want to be stuck in a hot kitchen!!
This dish could definitely be served at a fancy dinner party 🙂
Thanks Beth, and it is so darn easy to make you could spend more time with your guests!
This is a great and versatile recipe. My mother used to make a similar one and also with asparagus. Great share!
Thanks Melissa! Asparagus sound amazing too!
I love the simplicity of the flavors in here, and how they highlight the zucchini instead of mask it – just beautiful.
Thanks Heather!
The one year my dog dug up every plant except my zucchini. I was left with MONSTROUS zucchini! I could not cook fast enough! Now my mother-in-law left for vacation and gave me a ton of zucchini… Guess I know what I am making 🙂
I can never grow zucchini and I have no idea why. It’s supposed to be easy! But for some reason it won’t grow for me. I always end up with a couple tiny zucchini and that’s it. So disappointing. Oh well. This zucchini carpacchio looks fantastic so I’ll have to try it with my one or two zucchini this year! 🙂
This is beautiful!! What a perfect side dish!
Such a beautiful dish!
Thanks Andi.
What an easy and beautiful dish!!
Thanks Jaren!