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Zucchini Carpaccio with Garlic & Herbs

An easy and fast healthy side dish. Zucchini Carpaccio is thinly sliced zucchini that is tossed with a homemade vinaigrette and garnished with toasted nuts.

Zucchini salad.

Carpaccio was invented by the owner of Harry’s Bar in Venice, Italy. Originally it was made of thin slices of raw meat and served with a vinaigrette and parmesan. This version is made of zucchini and served with a vinaigrette and toasted nuts. A dried, aged cheese would be great also so feel free to use parmesan, asiago etc.

Why I Love This Recipe

Beside it being delicious of course, this recipe is super quick to make. I used a mandolin but if you have decent knife skills you could hand-slice the zucchini. Whichever method you use, be careful, blades are sharp!

The homemade vinaigrette and fresh herbs add freshness to this dish so don’t take a short cut by using store-bought dressing and dried herbs.

The texture of the raw zucchini has a little bite to it and has a delicate, organic flavor to it. The fresh lemon juice and olive oil round out those delicate flavors.

Since this recipe is so easy, it’s perfect if you own a zucchini plant and are trying to keep up with your harvest.


HOW DO I STORE THE LEFTOVERS? – Store in an airtight container in the fridge. Take out 20 minutes before serving and let it warm up a little to room temperature.

CAN I USE YELLOW SUMMER SQUASH INSTEAD OF ZUCCHINI? – Absolutely! The texture may be a little different.

How To Make This Recipe

Thinly sliced zucchini with a mandolin.
Thinly slice your zucchini.
Chopped herbs and almonds.
Chop the fresh herbs, squeeze the fresh lemon and measure out your nuts.
Salt sprinkled on chopped garlic.
Finely chop garlic and sprinkle with salt.
Mincing garlic with salt.
Mash the garlic and salt with the side of your knife a few times.
Lemon juice and herbs.
Add your fresh lemon juice to other vinaigrette ingredients.
Toasting almonds in a cast iron pan.
Toast your slivered almonds.
Zucchini, dressing and toasted almonds.
Right before serving, toss your ingredients together.
Zucchini with dressing.
Mix well.
Sprinkling almonds on zucchini.
Garnish with toasted nuts.

If you are passionate about this dish because of a favorite memory or just love to cook this, let me know about it. I live vicariously through all of the wonderful stories I come across.

Zucchini Carpaccio.
Enjoy with friends!

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Zucchini by Wikipedia

Zucchini salad.

Zucchini Carpaccio with Garlic & Herbs

Yield: 8
Prep Time: 20 minutes
Total Time: 20 minutes

An easy and fast healthy side dish. Zucchini Carpaccio is thinly sliced zucchini that is tossed with a homemade vinaigrette and garnished with toasted nuts.


  • 4 medium zucchini
  • 2 garlic cloves
  • 1/4 tsp salt
  • 3 Tbs fresh herbs, finely minced
  • 3 Tbs fresh lemon juice and zest of one lemon
  • 1/4 cup extra virgin olive oil
  • 1/2 cup almond slices or slivers


  1. Trim stems off of zucchini. Cut zucchini in half cross-wise. Thinly slice zucchini length-wise. Use a mandoline if you have one or a very sharp knife to cut as thinly as possible. If using mandoline, use according to mandoline instructions to prevent injury.
  2. Peel garlic cloves and mince fine. Sprinkle with salt and use side of chef knife to smash garlic and salt by pressing down and sliding toward you. Do this a few times in order to pulverize the garlic. You can also use a mortal and pestle instead.
  3. Add garlic to small mixing bowl. Add minced herbs, lemon juice and zest, olive oil. With a small whisk or fork, mix dressing well, set aside.
  4. In a small skillet, add almonds and cook over low heat, stirring often to prevent burning. When the almonds turn golden, remove from heat.
  5. In a medium serving bowl add zucchini and dressing. Toss well and garnish with almonds.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 119mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 3g

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