Try this refreshing Ligurian Zucchini Carpaccio for a taste of Italy.

Carpaccio di zucchine alla ligure

Carpaccio di zucchine alla ligure is the perfect refreshing appetizer to save your lunches and dinners during the hottest summer days. This light recipe requires no cooking and is inspired by the typical aromas of the Riviera, encapsulating the essence of Ligurian regional cuisine with symbolic ingredients like crunchy pine nuts, fragrant basil, and high-quality extra virgin olive oil.

The true strength of this summer dish of marinated raw zucchini is its incredible convenience: prepare it in advance in just a few minutes and let it rest in the cool. You can make it in the morning and forget about it, making it your ace in the hole to find ready in the fridge for a refreshing lunch, perhaps right after returning from a long, hot day at the beach.

More Summer Carpaccio Recipes:

• Zucchini Carpaccio with Yellow and Green Squash and Nuts
• Zucchini Carpaccio with Tuna
• Eggplant Carpaccio
• Fig and Gorgonzola Carpaccio

Ingredients

• 3 medium zucchinis
• 40g pine nuts
• 30g grated Parmesan cheese
• 1 lemon
• Fresh basil leaves
• Extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Wash the zucchinis and slice them thinly using a mandoline or sharp knife.
2. Place the zucchini slices in a bowl, sprinkle with salt, and let them rest for about 10 minutes.
3. Toast the pine nuts in a pan until golden brown.
4. In a small bowl, mix the juice of one lemon with a generous amount of olive oil, salt, and pepper.
5. Drain the liquid from the zucchini and arrange them on a serving platter.
6. Drizzle the lemon and olive oil dressing over the zucchini.
7. Sprinkle with grated Parmesan, toasted pine nuts, and fresh basil leaves.
8. Let it marinate in the fridge for at least 30 minutes before serving.

Total Time: 40 min

Cuisine: Italian