Nourish: Zucchini Carpaccio

NourishJuly 28, 2025

Nourish: Zucchini Carpaccio

Thinly sliced zucchini becomes unexpectedly elegant in this summer dish - delicate in texture yet full of brightness and depth. A drizzle of something sweet, a little citrus, and a hint of heat bring it to life, while toasted nuts and aged cheese offer richness and contrast. Finished with fresh herbs, it’s a dish that feels both fresh and familiar.

It comes together in minutes with minimal effort, making it ideal for warm days when the kitchen calls for ease. Serve it as a starter, a side salad, or something to graze on with bread and good company. It’s a gentle reminder that beauty often lies in the simplest combinations especially when shared, or enjoyed slowly with a glass of something chilled nearby. A perfect summer snack! 

Ingredients

  • 1 – 2 small zucchinis, thinly sliced
  • Extra virgin olive oil
  • Honey
  • Salt and freshly cracked black pepper
  • Red chilli flakes
  • Fresh mint leaves
  • Fresh basil leaves
  • Toasted pine nuts
  • Lemon zest
  • Parmigiano Reggiano, for grating

Steps

  1. Slice zucchini thinly. Lay the thinly sliced zucchini across a plate, letting the edges overlap slightly. Season with salt and freshly cracked black pepper, then drizzle with extra virgin olive oil and a touch of honey.
  2. Add a light sprinkle of red chilli flakes for gentle heat. Top with fresh mint and basil leaves, followed by a handful of toasted pine nuts.
  3. Finish with a generous grating of lemon zest and Parmigiano Reggiano just before serving.
Recipe process image
Recipe process image
Recipe process image

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