Zucchini Carpaccio with Lemon and Hazelnuts

Name: Zucchini Carpaccio with Lemon and Hazelnuts
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1/3 cup Raw Hazelnuts; 1 1/2 pounds Small Zucchini; 2 tablespoons Fresh Lemon Juice; 1 teaspoon Finely Grated Lemon Zest; 1 teaspoon Honey; 1/2 teaspoon Fine Sea Salt; 1/4 teaspoon Freshly Ground Black Pepper; 1/4 cup Extra-Virgin Olive Oil; 1/3 cup Fresh Basil Leaves, Thinly Sliced; 2 ounces Pecorino Romano, Shaved

Zucchini carpaccio with hazelnuts, basil, and shaved pecorino on an ivory platter

Gloria Morgan

Published: July 28, 2026

Categories: Italian, Vegetables, Appetizers & Snacks

Tags: Vegetarian, No-Cook, Summer Vegetables, Antipasto, Italian Appetizer, Zucchini Carpaccio

Zucchini Carpaccio

Paper-thin ribbons of raw zucchini dressed with lemon, basil, and extra-virgin olive oil, then finished with shaved pecorino and toasted hazelnuts. This crisp Italian-inspired appetizer comes together in 25 minutes.

Prep Time:20 minCook Time:5 minTotal Time:25 minServings:4Difficulty:Easy

Zucchini carpaccio turns a familiar summer vegetable into a delicate first course without any cooking. Very thin ribbons soften just enough under a bright lemon dressing while keeping their fresh snap and pale green color.

Small or medium zucchini are best because they have tender skin and fewer seeds. A mandoline gives the most even slices, but a sharp vegetable peeler also makes long, graceful ribbons that arrange easily across a platter.

The dressing is intentionally simple: lemon juice, finely grated zest, extra-virgin olive oil, basil, and a touch of honey. Toasted hazelnuts bring crunch and depth, while pecorino adds a salty finish that seasons each bite.

Assemble the carpaccio shortly before serving so it stays lively rather than watery. It works as a light appetizer, part of an antipasto spread, or a cool side dish beside grilled fish or chicken.

Nutrition (per serving)

Calories:235 kcal

Protein:7 g

Carbs:8 g

Fat:21 g

Directions

1

Place the hazelnuts in a dry skillet over medium heat. Toast for 4 to 5 minutes, shaking the pan often, until fragrant and lightly browned; transfer to a cutting board to cool.
2

Trim the zucchini. Using a mandoline or sharp vegetable peeler, slice it lengthwise into very thin ribbons, stopping before the soft, seedy core if the zucchini are large.
3

Whisk the lemon juice, lemon zest, honey, salt, and black pepper in a small bowl until the honey dissolves. Slowly whisk in the olive oil to make a glossy dressing.
4

Arrange the zucchini ribbons in loose, overlapping folds across a large platter. Drizzle evenly with the lemon dressing, lifting a few ribbons so the dressing reaches the lower layers.
5

Roughly chop the cooled hazelnuts. Scatter them over the zucchini with the sliced basil and shaved pecorino, distributing the toppings so every serving has some crunch and cheese.
6

Let the carpaccio stand for 5 minutes, until the ribbons are lightly seasoned but still crisp. Finish with an extra grind of black pepper and serve immediately.

Ingredients

Raw Hazelnuts:1/3 cup
Small Zucchini:1 1/2 pounds
Fresh Lemon Juice:2 tablespoons
Finely Grated Lemon Zest:1 teaspoon
Honey:1 teaspoon
Fine Sea Salt:1/2 teaspoon
Freshly Ground Black Pepper:1/4 teaspoon
Extra-Virgin Olive Oil:1/4 cup
Fresh Basil Leaves, Thinly Sliced:1/3 cup
Pecorino Romano, Shaved:2 ounces

Tips & Notes

Choose firm zucchini no wider than about 2 inches; larger squash can have watery, spongy centers.
Use the mandoline guard or a cut-resistant glove, and stop slicing before your hand nears the blade.
For the best texture, prepare the components ahead but dress and assemble the platter no more than 10 minutes before serving.