Zucchini Carpaccio

So, there’s a story behind this. I was having dinner once at a very trendy, very expensive restaurant well-known in LA and New York called Fig and Olive. My friend wanted to order this Zucchini Carpaccio. Carpaccio is usually thinly sliced raw meat or fish, but zucchini? Couldn’t we just make that ourselves? Well, we ordered it, and it was fantastic. It requires no cooking, and is all about having the right complimentary ingredients. The only thing not fantastic about the dish was the obscene amount of money the restaurant charged for RAW ZUCCHINI.

Well, my friends, you can make this yourself at home for a fraction of the cost, and not feel guilty for paying someone else to compile raw zucchini for you.

No hate, Fig and Olive, if you’re out there. If you build it, they will come…


  • 1-2 zucchinis, depending on the size, thinly sliced
  • thinly shaved slices of Parmesan, using a vegetable peeler (um, as much as you want)
  • pine nuts
  • freshly ground black pepper
  • good extra-virgin olive oil
  • flaky salt, and pepper


Toss zucchini with flaky salt and pepper, top with pine nuts and Parmesan slices, and drizzle with extra-virgin olive oil. What a recipe!

Serves 2.

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