Recipe courtesy of Debi Mazar and Gabriele Corcos

Zucchini Carpaccio

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Inactive: 20 min
  • Yield: 8 to 10 servings
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4 to 5 small-medium zucchini

1/4 cup blanched almonds, roughly chopped

1 lemon

Sea salt

Freshly ground pepper

2 to 3 tablespoons extra-virgin olive oil

2 sprigs fresh mint


  1. Carefully slice the zucchini paper-thin on a mandoline and lay the slices out onto a large platter as you work. 
  2. Sprinkle the surface of the zucchini with the chopped blanched almonds. Squeeze the lemon over the zucchini and almonds and season with salt and pepper. Drizzle the oil over the platter. The platter can sit for up to 20 minutes this way, allowing the flavors to gently marinate the zucchini, but still leaving a crunch of the raw zucchini. 
  3. Just before serving, tear the mint leaves and strew over the platter. Season again with salt and pepper and serve at room temperature.
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Zucchini Carpaccio