A raw marinated zucchini carpaccio, visually appealing and truly delicious, which we can serve on any occasion.

A tasty and very versatile dish that we can serve as an appetizer or as a side dish.

The fundamental thing is that they are very fresh and tender, it’s better to choose the sweeter ones with light skin.

They are very convenient if we have guests because we can prepare them in advance and keep them in the fridge until it’s time to serve them.

In short, if we love this light and tasty vegetable and are looking for original and tasty zucchini recipes, it makes a nice side dish that accompanies any main course, whether it’s meat, fish, or cheese.

Preparing raw marinated zucchini is very easy.

Start with very thin zucchini slices that are marinated in an emulsion prepared with extra virgin olive oil, vinegar, lemon juice.

To flavor the marinade, we used salt and pepper, and minced mint, garlic, and parsley, and optionally, some fresh chili pepper if you like.

A few hours of resting in the fridge and they’re ready to enjoy!

Try them!

Difficulty: Very Easy
Cost: Very Economical
Rest time: 2 Hours
Preparation time: 5 Minutes
Portions: 4
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Spring, Summer

230.07 Kcal

calories per serving

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Energy 230.07 (Kcal)
Carbohydrates 4.66 (g) of which sugars 0.50 (g)
Proteins 2.97 (g)
Fat 23.79 (g) of which saturated 3.43 (g)of which unsaturated 0.22 (g)
Fibers 1.70 (g)
Sodium 974.97 (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 for Raw Marinated Zucchini

4 zucchini
6 tablespoons extra virgin olive oil
Half clove garlic
1 lemon (juice, preferably organic)
2 tablespoons white wine vinegar (or apple vinegar)
to taste parsley
salt
pepper
leaves mint
to taste chili peppers (optional)

Tools

Mandolin
1 Small Bowl
Baking Dish

Steps for Raw Marinated Zucchini

The first thing you need to do is to thoroughly wash the zucchini, then trim the ends and slice them thinly.
(I used the mandolin, but a vegetable peeler or a knife works just fine.)
However, if you prefer them crunchier, you can cut them a bit thicker.
In a small bowl, mix the oil, vinegar, and lemon juice.
On a cutting board with a knife, chop the mint, parsley, and garlic.
(If you like, add a pinch of fresh chili pepper. The same goes for the mint and garlic; if you don’t like them, don’t add them.)
Put them in the bowl, add salt and pepper, then mix.
Then create another layer of zucchini and season them with the marinade, continue until you have used up the ingredients.
As soon as you are finished, cover them with food wrap.
Put everything in the refrigerator and let them marinate for a few hours; if you prepare them the day before, they will be even tastier.
Transfer them to a serving plate and garnish as you wish.
A very simple dish, but believe me, it’s delicious and light.
Enjoy your meal

Tips

The trick to perfect zucchini carpaccio is to let it sit in the refrigerator for at least three hours, or even longer if you have time. The longer they marinate, the better the flavor!

Marinated zucchini keeps in an airtight container in the refrigerator for 2 days.

The ideal is to keep them covered with food wrap or closed in an airtight container.

Zucchini are very digestible, diuretic, and good for the bowel, with a good content of folic acid and potassium; they are also one of the best sources of lutein, an antioxidant that provides protective action for the eyes.

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