The marinated raw zucchinis are a quick and appetizing summer recipe, perfect to serve as carpaccio as an appetizer or side dish, or to enrich sandwiches, salads, bruschetta, cold pasta… Flavored with an emulsion of oil, vinegar (or lemon juice), and a chop of aromatic herbs, the marinated zucchinis are prepared in no time and without cooking. With their fresh and aromatic taste, they will win over everyone, including skeptics like myself! I must admit that before trying it, I was not entirely sure about the goodness of this zucchini carpaccio – the idea of eating raw zucchinis did not convince me – but I had to change my mind. Thanks to the dressing with which they are seasoned, very similar to what is used in zucchini concia or grilled zucchinis in green sauce, the marinated raw zucchinis have a delicious taste and maintain a very pleasant crunchiness.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 131.83 (Kcal)
- Carbohydrates 4.74 (g) of which sugars 0.06 (g)
- Proteins 3.89 (g)
- Fat 12.24 (g) of which saturated 1.79 (g)of which unsaturated 0.29 (g)
- Fibers 1.65 (g)
- Sodium 101.83 (mg)
Indicative values for a portion of 150 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 the Marinated Zucchini Carpaccio
- 1.3 lbs zucchini
- 1 clove garlic
- 1 bunch parsley
- A few leaves mint
- A few leaves basil
- 5 tbsps extra virgin olive oil
- 2 tbsps apple cider vinegar (or lemon juice)
- 1 pinch salt
- to taste pepper
Tools
- 1 Peeler
- 1 Cutting Board
- 1 Chopper small
- 1 Baking Dish
How to Prepare Marinated Zucchini
To prepare the marinated zucchini carpaccio, you will need to cut the zucchinis into very thin slices lengthwise. I like to use a vegetable peeler, but you can also use a mandoline if you prefer. Wash and trim the zucchinis, dry them well, then place them on a cutting board and slice them lengthwise with the peeler, forming very thin slices (1-2).
Set them aside. Peel the garlic clove, remove the central core (3) – which is the most indigestible part – and place it in a small chopper. Add the basil, parsley, and mint (4). Blend everything well to obtain a very fine chop (5).
Of course, you can achieve the same result by chopping everything with a knife, but using a mixer is faster; the important thing is to use a small one, otherwise, it will be difficult to chop small quantities of ingredients. I have a very handy one because it is cordless and USB rechargeable.
Remove the blade and add a good pinch of salt, a grind of pepper, the oil, and vinegar (or lemon juice if you prefer) (6). Emulsify everything by beating vigorously with a fork to dissolve the salt well (7).
Take a baking dish large enough to hold all the zucchinis. Lay down a first layer of raw zucchinis on the bottom, slightly overlapping them (8). Drizzle them with a spoon or two of the emulsion (9).
Place another layer of zucchinis on top (10) and season them in the same way. Continue until you use up all the zucchinis and finish with the remaining dressing. Cover the baking dish with a sheet of plastic wrap (11) and let it rest in the refrigerator for at least an hour (but the longer they rest, the more flavorful they become).
Serve the marinated raw zucchini carpaccio as an appetizer or side dish, or use it to enrich your dishes.
Storage
You can store the marinated zucchinis in the refrigerator for 3 or 4 days.
Tips and Variants
Instead of or in addition to the herbs used, you can enrich the dressing with oregano, marjoram, thyme, chives, or crushed dried chili.
FAQ (Questions and Answers)
Can I avoid chopping the garlic?
Yes, if you prefer, you can cut the garlic into large pieces and distribute them here and there, then remove them just before serving the zucchinis.
Yes, if you prefer, you can cut the garlic into large pieces and distribute them here and there, then remove them just before serving the zucchinis.
Alternatively, how can I season the raw zucchini carpaccio?
You can try other sauces, like salmoriglio, chimichurri, or Greek yogurt sauce!
You can try other sauces, like salmoriglio, chimichurri, or Greek yogurt sauce!
