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Zucchini Carpaccio


  • 4 small zucchini, sliced paper thin on diagonal*
  • 2 teaspoons lemon juice
  • 1/2 teaspoon Bouquet™ Herbes De Provence Celtic Sea Salt®
  • 1/8 teaspoon pepper, fresh ground is best
  • 2 tablespoons olive oil, extra virgin or other fragrant, raw oil
  • 1/3 cup mint, fresh loosely packed, sliced very thin (change out fresh mint with tarragon, or chives)
  • 2 tablespoons pine nuts raw or toasted
  • 1 ounce Parmesan cheese, shaved with vegetable peeler
  • Zucchini flowers (optional) thinly sliced as garnish



  1. Slice the squash into uniformly thin ovals (by slant slicing) and arrange on four plates overlapping each slice slightly; like fish scales.
  2. Make the dressing: whisk together lemon juice, seasoned salt, and pepper. Add in oil and whisk to emulsify. Drizzle over the squash.
  3. Slice mint and sprinkle over slices along with pine nuts.
  4. Use a vegetable peeler and shave cheese over each plate.
  5. Serve immediately or prepare ahead to step 4 and refrigerate. Shave cheese just before serving.
  6. * A mandoline makes fine work of thinly slicing squash. It is a worthy tool in a gardener’s kitchen.

~ Makes 4 servings.

Recipe created by Bill Hettig from Florida.