Thin ribbons of raw zucchini get a quick marinade of lemon and olive oil. Pecorino, mint and toasted pine nuts add saltiness, freshness and a little crunch. Serve this Italian appetizer with crusty bread.
Zucchini carpaccio is all about the cut: thin ribbons become supple while keeping a fresh bite. Choose young, firm zucchini that aren’t too thick; they’re easier to shave evenly and have few seeds. A mandoline makes neat ribbons, but a vegetable peeler works too. Shave from the side, turning the zucchini a little each time. Stop when you reach the soft, seedy center. Save the remaining core for soup or a vegetable skillet.
Lemon juice and olive oil make a simple marinade. The acid doesn’t cook the ribbons, but it gives them a softer, brighter flavor in a short time. So keep the marinating time brief: soaking them for too long makes the zucchini limp and leaves liquid on the plate. Gently toss the ribbons halfway through so the dressing reaches them all. Use a room-temperature lemon and roll it firmly on the worktop before juicing; you’ll get more juice out of it. You can add a little finely grated lemon zest, but it isn’t needed for a fresh flavor.
Pecorino brings a bold, salty savoriness that rounds out the lemon. Shave the cheese into thin curls with a vegetable peeler so it doesn’t sit in a heavy layer on the zucchini. Pine nuts add a soft, buttery crunch; toast them in a dry skillet and keep an eye on them, as they brown quickly. Mint makes the dish cool and aromatic. You can replace the mint with basil for a milder, familiar Italian herbal note. If you don’t have pecorino, use Parmesan and taste the dressing before adding extra salt.
Zucchini are especially plentiful in the warmer months, but this dish doesn’t call for complicated seasonal planning: firm ones are available all year round. Serve the carpaccio as an antipasto, before a pasta dish or alongside grilled vegetables. Crusty bread is handy for mopping up the lemon and olive oil dressing; ciabatta or a hearty sourdough both work well. Assemble the dish shortly before serving so the ribbons keep their bite and the toasted nuts stay crisp. You can prepare the components ahead, but dress the zucchini at the last moment.
Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, until golden brown. Shake the pan regularly, then let the nuts cool on a plate.
Slice the bread. Toast the slices in the same pan or in a toaster until the edges are crisp. Set aside.
Juice the lemon and mix 2 tbsp of the juice with the olive oil, salt and a few twists of black pepper.
Wash and dry the zucchini. Use a mandoline or vegetable peeler to shave them into thin ribbons. Stop when you reach the soft, seedy center.
Gently toss the zucchini ribbons with the lemon dressing and leave to marinate for 8 minutes. Toss again halfway through.
Arrange the ribbons loosely on a platter. Shave the pecorino over them and scatter with the mint leaves and pine nuts. Serve right away with the toasted bread.
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