Zucchini Carpaccio


Zucchini Carpaccio


  • 2 Tbsp NOOC Sicilian Lemon White Balsamic Vinegar
  • Sea Salt
  • Fresh Ground Black Pepper
  • 6 Tbsp NOOC Greek Seasoning Olive Oil
  • 2 medium Zucchini or Yellow Squash
  • Fresh Mint torn into small pieces
  • Fresh Italian Parsley stems removed
  • Parmigiano Reggiano shaved
  • 1 Tbsp Pine Nuts toasted


  • In a small bowl, whisk together the Sicilian Lemon White Balsamic Vinegar with 1 to 2 pinches of Sea Salt and Greek Seasoning Olive Oil. Once creamy, add 1 to 2 grinds of black pepper. Set aside.
  • Wash and dry all fresh produce. Slice zucchini with knife or mandolin into thin rounds or ribbons. Place and overlap onto a platter. Sprinkle with Sicilian Sea Salt and more fresh black pepper.
  • Lightly drizzle dressing over the zucchini. Scatter Parmigiano Reggiano cheese shavings, mint, parsley and toasted pine nuts over the top to finish. Serve at room temperature.
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