Zucchini Carpaccio with Lemon and Seeds: The Simple Magic of a Versatile and Healthy Dish. Food lovers, get ready for an explosion of freshness and lightness that will make you fall in love at the first bite: zucchini carpaccio with lemon and seeds! This dish is a concentrate of flavors and textures that will win you over with its disarming simplicity and elegance. Perfect as an appetizing appetizer, light side dish, or even as a base for a quick and healthy lunch, it is proof that you don’t need complex ingredients to create something extraordinary.
Imagine thinly sliced zucchini, almost transparent, blending with the vibrant acidity of lemon, the crunchiness of toasted seeds, and an aromatic touch that smells of summer. It is a true “never again without” for those seeking a light yet flavorful dish, ideal for hot days or when you want to fill up on wellness!
The beauty of zucchini carpaccio with lemon and seeds is its incredible versatility and the benefits it brings to the table. The zucchinis, low in calories and rich in water and vitamins, are the undisputed protagonists, sliced so thinly as to be almost intangible and absorb the flavors of the seasoning magnificently. The lemon not only adds a note of freshness and acidity that “cooks” the zucchini slightly (thanks to the action of citric acid, a sort of cold marinade!), but it is also a concentrate of vitamin C and antioxidants.
And the seeds? Ah, the seeds! Pumpkin, sunflower, sesame… choose your favorites and lightly toast them in a pan: they will deliver unexpected crunchiness and a boost of good fats, proteins, and fibers. It is a dish that makes you feel light, satisfied, and full of energy, perfect for those seeking healthy cooking without sacrificing taste. It’s the perfect solution for a quick office lunch, an outdoor picnic, or an elegant appetizer that impresses effortlessly.
Below are more zucchini recipes:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 258.71 (Kcal)
- Carbohydrates 5.58 (g) of which sugars 0.87 (g)
- Proteins 20.31 (g)
- Fat 18.67 (g) of which saturated 3.11 (g)of which unsaturated 3.29 (g)
- Fibers 2.23 (g)
- Sodium 728.87 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 zucchini (medium (preferably light, like the Roman or Genoese variety))
- 1 lemon (juice)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon mixed seeds ((pumpkin, sunflower, sesame, flax))
- 3 leaves mint (fresh or basil for garnish)
- to taste salt
- to taste black pepper
- to taste apple cider vinegar
- to taste soy sauce
- 5.3 oz goat cheese
Tools
- Mandoline 5 in 1 Vegetable Slicer, Professional, Adjustable, Multifunctional, Stainless Steel, for Vegetables, Cucumbers, Fruits, Carrots, with Cleaning Brush, Cut-Resistant Gloves
- Pan Megafesa 01102528 – Nonstick Frying Pan, Diameter 20 cm, Black Color
Steps for Zucchini Carpaccio with Lemon and Seeds
Prepare the zucchini: Wash the zucchini thoroughly. With the help of a mandoline (essential for obtaining paper-thin slices!), slice the zucchini lengthwise, achieving almost transparent slices. If you don’t have a mandoline, use a peeler to get thin “strips,” or a very sharp knife.
Arrange on the plate: Arrange the zucchini slices on a flat serving plate, perhaps slightly overlapping, creating a harmonious design.
Toast the seeds: In a nonstick pan, toast the mixed seeds over medium heat for a couple of minutes, stirring often, until they are slightly golden and fragrant. Be careful not to burn them, or they will become bitter. Let them cool slightly. Otherwise, use pre-toasted mixed seeds.
Prepare the dressing: In a small bowl, emulsify the lemon juice with the extra virgin olive oil, a pinch of salt, apple cider vinegar, a dash of soy sauce, and a grind of black pepper.
Dress: Gently drizzle the zucchini with the lemon dressing. Generously sprinkle with the toasted seeds, salt, and pepper. Let it rest in the refrigerator for at least 6 hours to blend the flavors.Arrange on the plate: Arrange the zucchini slices on a flat serving plate, perhaps slightly overlapping, creating a harmonious design, add a few mint or basil leaves, and some dollops of whipped goat cheese
Tips, variations, notes for zucchini carpaccio with lemon and seeds
Zucchini: Choose fresh and firm zucchinis. If they are too large, remove the center part with the seeds before slicing.
Garlic (optional): For an extra touch of flavor, you can lightly rub the garlic clove on the plate before arranging the zucchinis.
Cheese (optional): A few shavings of Parmesan or pecorino can enrich the dish, almost transforming it into a more substantial single dish.
Cherry Tomatoes (optional): Add a few halved cherry tomatoes for a touch of color and sweetness.
Cherry Tomatoes (optional): Add a few halved cherry tomatoes for a touch of color and sweetness.
