Try this vibrant Zucchini Carpaccio with nuts, an Italian summer delight.

Carpaccio di zucchine gialle e verdi con frutta secca

Discover the vibrant and fresh Italian recipe for Zucchini Carpaccio with Mixed Nuts, an ideal appetizer for summer. This dish reimagines the traditional carpaccio, typically associated with raw meat, into a delightful vegetarian version. Featuring colorful yellow and green zucchinis, this dish is visually stunning and incredibly simple to prepare. The creamy chickpeas, crunchy mixed nuts, and flavorful Parmigiano Reggiano DOP shavings complete this unique dish. Impress your guests with this elegant and easy-to-make recipe, no stove required!

Ingredients

• 2 yellow zucchinis
• 2 green zucchinis
• 50g mixed nuts (almonds, walnuts, etc.)
• 100g canned chickpeas
• 50g Parmigiano Reggiano DOP shavings
• Extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Thinly slice the yellow and green zucchinis using a mandoline slicer.
2. Arrange the slices on a large platter, alternating colors for a decorative effect.
3. Sprinkle the mixed nuts and chickpeas evenly over the zucchinis.
4. Drizzle with extra virgin olive oil and season with salt and pepper to taste.
5. Finish by adding Parmigiano Reggiano shavings on top.

Serve immediately and enjoy this refreshing dish.

Total Time

15 min

Cuisine

Italian

Explore other carpaccio recipes: peach and salmon, pineapple and speck, fig and gorgonzola, zucchini with tuna, eggplant carpaccio.