Zucchini Carpaccio with Lemon Feta and Pine Nuts
This dish features thinly sliced raw zucchini layered with tangy lemon, creamy feta, and toasted pine nuts. It’s a Mediterranean-inspired, no-cook recipe that’s bright, simple, and full of texture.
Prep time: 15 minutes
Cook time: 5 minutes (for toasting pine nuts)
Total time: 20 minutes
Serves: 2–3
Ingredients
2 medium zucchini, thinly sliced (use a mandoline if possible)
¼ cup feta cheese, crumbled
2 tbsp pine nuts
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp fresh basil or mint, chopped
Salt and black pepper, to taste
Instructions
Slice zucchini:
Thinly slice zucchini into rounds or ribbons and arrange them in a single layer on a serving plate.
Toast pine nuts:
Heat a dry skillet over medium heat and toast pine nuts for 3–5 minutes until golden and fragrant. Set aside.
Make dressing:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
Assemble dish:
Drizzle dressing evenly over zucchini slices.
Sprinkle crumbled feta cheese and toasted pine nuts on top.
Finish & serve:
Garnish with fresh herbs and an extra squeeze of lemon if desired. Serve immediately.
Notes & Tips
Best texture: Slice zucchini as thin as possible for a delicate carpaccio feel.
Extra flavor: Add shaved Parmesan or a drizzle of honey for contrast.
Crunch variation: Substitute pine nuts with walnuts or almonds.
Make it vegan: Use plant-based feta or skip cheese entirely.
Serve chilled: Let sit for 5–10 minutes before serving for enhanced flavor.
Frequently Asked Questions
Q: Can I marinate the zucchini longer?
A: Yes, 10–15 minutes helps soften it slightly and enhances flavor.
Q: Do I need to cook the zucchini?
A: No, it’s served raw for a fresh, crisp texture.
Q: Can I use yellow squash instead?
A: Absolutely—it works just as well.
Q: What can I serve this with?
A: It pairs well with grilled chicken, fish, or crusty bread.
Nutritional Information
Calories: 140–170 kcal
Protein: 4–6 g
Carbohydrates: 5–7 g
Fiber: 2 g
Fat: 12–14 g
Sugar: 3–4 g
Sodium: 200–300 mg