Zucchini Carpaccio

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: American


Zucchini Carpaccio is a quick salad of thin sliced zucchini, fresh ricotta and a lemon juice and olive oil drizzle. The perfect summer recipe!


  • 5 medium zucchini, trimmed
  • Coarse kosher salt
  • Freshly ground black pepper
  • 2 green onions, thinly sliced
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • One cup ricotta cheese, preferably fresh
  • 2 tablespoons chopped fresh basil


  1. Using knife or mandoline slicer, cut zucchini into paper-thin rounds.
  2. Arrange rounds, slightly overlapping, on large platter. Sprinkle lightly with coarse salt and pepper, then green onions.
  3. Whisk lemon juice and oil in small bowl. Drizzle dressing evenly over zucchini.
  4. Drop small spoonfuls of cheese all over zucchini. Sprinkle with basil and serve.