Zucchini Carpaccio with Parmesan

Zucchini Carpaccio with Parmesan

Today we bring you another beautiful yet simple salad, Italian in style, featuring zucchini and parmesan. The zucchini is marinated in oil and lemon juice then placed on a bed of rocket with slivers of parmesan. The salad is then scattered with a toasted breadcrumb mixture of onion, olives and feta. Perfect. Easy. Delicious.

Similar recipes include Grilled Zucchini and Fennel, Zucchini, Lemon and Dill Salad, and Salad of Zucchini and Tomatoes.

Browse all of our Zucchini Salads and all of our hundreds of Salads. Or explore our Early Autumn dishes.

Zucchini Carpaccio with Parmesan

Zucchini Carpaccio with Parmesan

450g young zucchini
120g rocket
1.5 Tblspn extra virgin olive oil
juice 0.5 lemon
80g parmesan, sliced into slivers – a wide potato peeler works well, or the slicing attachment on a food processor
sea salt and black pepper to taste
toasted breadcrumb mixture, optional (see below)

Trim the zucchini and slice at an angle into thin rounds. Place in a bowl.

Mix together the olive oil, lemon juice, salt and pepper and pour over the zucchini. Allow to marinate for 5 minutes.

Divide the rocket leaves on the serving plates. Place the zucchini on top, and then the parmesan slivers. Grind some black pepper over the top. Scatter some toasted breadcrumb mixture over the top and serve.

recipe notes and alternatives
If you are in a hurry, it is Ok to assemble the salad without the topping and then pour the dressing over. Add the topping after the dressing.

Use a little of the Turmeric Oil from yesterday in the dressing/marinade.

A few toasted walnuts are nice in this salad.

You may have some breadcrumb mixture left over. Use it in other salads, scattered over pasta and soups, and top halved tomatoes with the mixture and bake.

Toasted Breadcrumb Mixture

15g butter
0.5 small onion, chopped
0.5 cup fresh breadcrumbs
grated rind 0.5 lemon
1 Tblspn carrot, very finely chopped in the food processor (a ground consistency), optional
2 diced black olives
a few chopped leaves of basil, dill or parsley)
feta, diced into small dice
a little sea salt

Melt the butter in a frying pan and sweat the onion until translucent. Add the breadcrumbs and fry until golden, adding more butter or olive oil if required. Remove from the heat.

Add the feta, rind, salt, herbs, carrot and olives and mix gently. Set aside to cool.

Use as desired. It is perfect scattered over salads and soups, halved tomatoes that are roasting, baked vegetables, etc.

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