Zucchini Carpaccio ♥

Zucchini Carpaccio ♥ AVeggieVenture.com. Low Carb. WW2. Super Simple.
A lesson in simplicity, no recipe required. Zucchini Carpaccio is no more than thin-thin slices of small, very fresh zucchini drizzled with very good olive oil and vinegar and sprinkled with good salt. A-M-A-Z-I-N-G. How amazing? It impressed a fifteen-year old boy.

"This is lunch?" asked an unimpressed fifteen-year old when encountering nothing but small plates of thin-sliced zucchini on the kitchen table. But with a go-along-to-get-along attitude, my nephew Alex attacked the zucchini and quickly allowed, "This is good, really really good."

For me, it was a lesson in the power of simplicity, how superior ingredients create the possibility of "so much more from a whole lot less". The lesson comes courtesy of the craftsmanship and generosity of the folks at O Olive Oil. These thin slices of baby zucchini are dressed with nothing more than (really really) good olive oil, (really really) good vinegar and a sprinkling of Maldon salt.

Bottles of olive oil and vinegar from O Olive Oil
Even the 15-year old was impressed by the arrival of the O's beautiful bottles. We sniffed first, then read the labels. It was fun! Orange? Yes! Lemon? yes!!

Then over the course of ten days, he learned how to make salad dressing, experimenting with sluicing the oil and vinegar with a fork, some times adding a dollop of mustard, other times fresh herbs from the side garden, matching orange to beets and lemon (and honey, his favorite) to zucchini.

Each new combination was a sensual delight, brightening salad greens and coaxing new depths of flavor from vegetables raw and roasted.

"Yummmm," I'd think, quoting a favorite olive-oil maker.

"We could drink this," said the fifteen-year old after whisking together a clear sunny-colored vinaigrette of meyer lemon olive oil and a champagne vinegar. He was right, we could have.

For simplicity like this, quality counts. It's a lesson not to be forgotten.

And while I've never before purchased really good olive oil or good vinegar, it's a lesson that has me budgeting for the good stuff from now on. My mental gyrations go like this: I happily spend $20 a pound for really good meat that's devoured in a single meal. But what if I skip the meat to purchase a bottle of olive oil that will grace lovely salads for an entire month? That's a deal I can live with.

WHAT IS CARPACCIO? Pronounced [kahr-PAH-chee-oh], carpaccio is an Italian dish, thin slices of raw beef, usually served as an appetizer. By extension, a zucchini carpaccio is thin slices of, yup, zucchini.

FULL DISCLOSURE In 2007 O Olive Oil provided complimentary samples of oil and vinegar in exchange for a fair and honest review. In 2015, I remain a big fan of O Olive Oil and order a case or half case a couple of times a year. It's our go-to "good oil" and "good vinegar" for salads and touches of oil for fresh vegetables. Delicious, this stuff.


Hands-on time: 15 minutes (for 2 salads)
Time to table: 15 minutes
Serves 2

2 baby zucchini (1 per person, about 1/8 pound each)
1 tablespoon good olive oil
1 teaspoon good vinegar
Good salt
Fresh herbs, for garnish, optional

Slice the zucchini as thin as you can, a Japanese mandoline helps but a sharp, thin paring knife works beautifully too. Whisk the oil and vinegar together and drizzle it over the slices. Sprinkle with salt. See what I mean? Super Simple!

Enjoy, immensely, immediately.

PROPORTIONS Of course, your own proportions. We started off with 3:1 oil:vinegar but another time tried 4:1 oil:vinegar with a little honey, very very good!
GARNISHES Fresh mint is gorgeous, so are pea sprouts.

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.

© Copyright Kitchen Parade 2007 & 2015
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. You are so absolutely right about investing in good pantry ingredients, like olive oil and vinegars, that will enhance many dishes. Good olive oil really lifts the food it's paired with, and spread over the cost of many meals, it's really not terribly expensive to buy the very best. Love the zucchini carpaccio, too -- another excuse to use my mandoline!

  2. Alanna - I love the story about your surprised nephew :) And a good olive oil, as well as wine vinegar are essential. I so agree..

  3. It's so pretty, too. And you must remember, all teenagers are hard to impress, so don't be to offended.

  4. A perfect recipe for these steamy days when you don't want to cook. And I agree, nothing improves flavor more than quality oils and vinegars.

  5. It's so true...when you've got good quality ingredients, you really don't need to do much!!
    I love Maldon salt, isn't it amazing??

  6. AnonymousJuly 09, 2007

    What kind of olive oil did you use? Karen

  7. Hi Karen ~ With this salad we used the Meyer Lemon Olive Oil from O Olive Oil, it's truly gorgeous.

  8. AnonymousJuly 10, 2007

    This and the cucumbers both look perfect and summery. Yes, to wonderful ingredients. I collect vinegars -- amazing how the perfect one can change a dish!

  9. Alanna, that's gorgeous! I love it.

  10. And look what a refreshingly light and beautiful carpaccio yours is

  11. That looks fantastic! I must try that olive oil. I was just thinking yesterday about how simple dishes are the best -- but you must have the best ingredients.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna