Yellow and Green Zucchini Carpaccio with Mixed Nuts
- Difficulty: Easy
- Prep time: 15 min
- Serving: 4
PRESENTATION
So, here's the thing: zucchini carpaccio is a fresh and bright twist on that classic Italian favorite. Traditionally, carpaccio means thinly sliced beef, but this version? Vegetarian all the way. You get these tender ribbons of yellow and green zucchini—really, they create such a light, summery feel.
And look, the magic happens when flavors come together. This zucchini carpaccio with dried fruit adds this tasty sweet and chewy texture—makes every bite exciting. And the cheese? Italian Parmigiano Reggiano DOP gives a salty touch that melts beautifully. Chickpeas are tossed in for a creamy element, filling it up without losing that breezy vibe. Seriously good.
This dish is pretty simple yet elegant, and the colors really pop on the table. Over in Italy, this kind of appetizer is perfect for sunny days. No cooking needed—just slice, layer and dress it up. For real, if you love surprising friends with something unique, a raw zucchini salad like this one always stands out.
The crunch from dried fruit—think pistachios or walnuts—gives it a satisfying crispy finish. And listen, a drizzle of lemony zucchini salad dressing keeps everything bright and tangy. You can easily tweak the toppings based on what's in your pantry—offering endless zucchini carpaccio variations.
Thing is, some folks sprinkle extra cheese or swap in different nuts, and it still works beautifully. To be honest, the way the moist zucchini soaks up the flavors makes every bite full of taste. It’s an ideal way to kick off an Italian-inspired dinner or enjoy a refreshing snack on a hot day.
Plus, with the mix of golden and green zucchini, combined with all those crunchy and creamy elements, this zucchini appetizer keeps things interesting. It lets you play with flavors while sticking to the Italian spirit of making the most out of simple ingredients. Cannot go wrong.
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INGREDIENTS
- Yellow zucchini (summer squash) 1.7 cups (200 g)
- Zucchini 1.8 cups (200 g) - green
- Almonds 1 oz (30 g)
- Hazelnuts 1.1 oz (30 g)
- Mint to taste
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Parmigiano Reggiano PDO cheese 4.2 oz (120 g) - 12 months
- Fine salt to taste
- for the chickpea cream
- Precooked chickpeas 10 tbsp (100 g)
- Extra virgin olive oil 6 tbsp (80 g)
- Lemon juice 4 tsp (20 g)
How to prepare Yellow and Green Zucchini Carpaccio with Mixed Nuts
To prepare the yellow and green zucchini carpaccio with mixed nuts, start with the chickpea cream. Pour into the bowl of a blender the well-drained chickpeas 1, the lemon juice 2 and the extra virgin olive oil 3.
Add a pinch of salt 4, then blend until you obtain a smooth, soft and homogeneous cream 5. If necessary, you can add a splash of water or a little more oil to adjust the consistency. Once ready, set it aside. Wash and trim the yellow zucchinis 6.
Slice them into very thin slices with a mandoline 7, trying to obtain a uniform thickness. Then do the same with the green zucchinis: trim them 8 and slice them 9.
Set the zucchinis aside 10 and make flakes of Parmigiano Reggiano PDO with a vegetable peeler 11. Arrange the zucchinis directly on serving plates, alternating the two colors to create a harmonious and inviting effect 12. At this point you can lightly salt them, according to your personal taste, or leave them natural, considering that the Parmigiano Reggiano will already give the dish a pleasant savoriness.
Dress the zucchinis with a drizzle of extra virgin olive oil 13. Coarsely chop the almonds 14 and the hazelnuts 15.
Using a teaspoon, distribute the chickpea cream among the zucchini slices 16, creating small dollops, then add both the hazelnuts 17 and the almonds 18.
Finish with the flakes of Parmigiano Reggiano PDO 19 and a few mint leaves 20. Serve the carpaccio immediately 21.