Recipe courtesy of Jake Smollett

Zucchini Carpaccio

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil 

1 red Fresno chile, finely sliced

1 lemon, zested 

Kosher salt and freshly ground black pepper

2 large zucchini, ends trimmed 

2 tablespoons freshly grated Parmesan

3 large fresh basil leaves, cut into chiffonade 

Flaky sea salt, for garnish, optional 


  1. In a small mixing bowl, whisk together the lemon juice, olive oil, Fresno chile, lemon zest and a pinch of salt and black pepper until emulsified.
  2. Using a peeler, peel the zucchini lengthwise into ribbons.
  3. Lay 8 ribbons of zucchini, side-by-side, flat on the bottom of a serving platter to create a bed. Then whimsically arrange the remaining ribbons on top. Drizzle the dressing over the top. Sprinkle with the Parmesan, basil and flaky salt if using.