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Ingredients (6)

  • 2 medium zucchini or other summer squash, ends trimmed and sliced into paper-thin rounds
  • 1 teaspoon finely grated lemon zest
  • 4 teaspoons high-quality extra-virgin olive oil
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons loosely packed fresh mint or chervil leaves, coarsely chopped
  • 2 tablespoons pine nuts
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Nutritional Information
  • Calories110
  • Fat9.57g
  • Saturated fat2.28g
  • Trans fat
  • Carbs4.48g
  • Fiber1.38g
  • Sugar2.74g
  • Protein3.19g
  • Cholesterol8.34mg
  • Sodium89.73mg
  • Nutritional Analysis per serving (4 servings) Powered by

Start your next meal with a vegetarian version of carpaccio: paper-thin slices of young zucchini lightly drizzled with olive oil and topped off with creamy feta cheese.

What to buy: We made this recipe with standard green zucchini, but it would be equally delicious with any tender summer squash, such as yellow crookneck, pattypan, or gold zucchini. Try using a combination of squash to vary the color on the plate.

This recipe was featured as part of our no-cook menu for hot summer days.


  1. 1Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini. Arrange zucchini on a platter, slightly overlapping the slices.
  2. 2Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Sprinkle remaining ingredients over zucchini and serve.

Beverage pairing: Do Ferreiro Albariño, Spain. This Albariño has zest and brightness but is not simple. It has great minerality and merges lush fruit flavors with stony, earthy tones. It will be a lively companion to the vegetables.

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