zucchini carpaccio recipe

Zucchini Carpaccio

Zucchini overload? I have the answer for you. Zucchini carpaccio. My husband loves this dish. I make it every summer just about this time when we are in zucchini overwhelm. It is quick and easy to make, with somewhat elegant results. And you don’t need fancy equipment (no mandolins used here) just a sharp knife and decent cutting skills.

Here in zucchini-land we are enjoying the last days of summer vacation. The boys have been home and camp-free for a while now and running with a pack in the neighborhood. There are about 6 of them altogether, mine, plus Josh, his sister Zoe, Tyler and Dylan. These last two are the new kids on the block. Their house in Centennial was struck by lightening so they are here in Boulder shacking up with their grandparents for the time being, living almost across the street from us. This morning the children and I gathered in my kitchen and we baked cakes in dishes of varying sizes –one per child, 6 cakes in all; tomorrow we frost them.

When we’re not baking, this small herd of children cruises the ‘hood on their bikes or scooters, savoring the last days of summer and making quite a bit of trouble –I have had to apologize to several neighbors during the last two weeks on behalf of the pack. So if you’re one of my neighbors, and reading this, I apologize again for the wilding. They will all be back in school 5 days from now. I promise.

Zucchini Carpaccio
Serves: 4
  1. Trim off the ends of the zucchini, then slice lengthwise as thin as possible
  2. Place zucchini, olive oil, balsamic and salt in an 7 x 11 inch baking dish
  3. Place in refrigerator to marinate (1 hour to overnight)
  4. Serve

We had this tonight with dinner; I served it with orange cherry tomatoes fresh from our garden –a hit all around.


  1. Julie says

    This was so good!!! Wow – thank you so much for this! Not sure why it took me so long to try this, but I can’t believe how awesome it was. I want to try this with some other veggies too… I love how I can trust all your recipes to turn out wonderfully :)

  2. Brandy Gamblin says

    Whenever summer comes around & I’m perplexed about what to do with the HUGE zucchini from my garden that I accidentally let get too big (and all other zucchini for that matter), I eventually think of this recipe & a HUGE GRIN spreads over my face. Then I get really excited thinking about having my favorite zucchini recipe of all time for the rest of the summer. Thanks Elana! Many, Many zucchini would have gone to waste over the years without this recipe. You Rock! :-)

  3. says

    Hi Elana,
    We have been having, and enjoying, your zucchini carpaccio for the last two weeks. We planted both globe and regular zucchini and have LOTS … so I looked online for a GF chocolate zucchini cake and by experimenting w/ a GF (mostly rice) flour, and a bit of coconut flour, along with dark chocolate chips makes a great cake — I’d love to see what your recipe for chocolate zucchini cake would include!
    Hope your summer is going well.

  4. says


    cdecocina is a frequent commenter on my site and I really enjoy hers as well.

    Thanks so much for stopping by and I’m glad you enjoyed the recipe.


  5. kristian says

    E, do you have any suggestions for banana bread? My wife and I love it,but only have an ancient recipie from my granmother that incorporates lard and flour :( Thanks, Kristian.

  6. says

    Lana -Thanks so much for the tip; you may also want to check out my forums in order to share your expertise and help others out with their questions.

    Christianne -Thanks for the update and great luck with your swap –wish I had some fennel bulb! xo

  7. Christianne says

    O Elana this looks great! I so wish I lived in zucchini land… But no, momentarily I live in fennel bulb land (my favorite veggie so I will get by). I do know my mother has some very ugly looking but extremely tasty zucchini in her garden, I will suggest a fair swop… (1 great looking fennel bulb for 3 ugly zucchini that need the attention?) Hope all is well with you there!

  8. lana richardson says

    you may already know this but when overwhelmed with zucchini, throw the whole thing in blender bag or put in 1 or 2 cup containers and freeze. Use in baking wherever they ask for milk. great in muffins and cake and scrambled eggs.

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