Vegetable Carpaccio


Yup, it’s a zucchini recipe. There’s not much more to say.

Well, one more thing. While at my recent cooking demo at Gossett’s Farmer’s Market I did overhear a non-zucchini eater say that this recipe might just get her to eat zucchini. Maybe I can give her some of mine…

Photo courtesy of Bill Scherer

Vegetable Carpaccio


  • 1 yellow squash
  • 1 zucchini
  • 2 scallions
  • 1/4 cup fresh mint
  • 2 tablespoons lemon infused olive oil
  • 2 tablespoon olive oil
  • 2 tablespoons white balsamic vinegar
  • salt and pepper (to taste)
  • crumbled goat cheese (optional)


  1. Using a mandoline, slice the squash and zucchini paper thin.
  2. Arrange the slices on a platter. Overlap the slices and alternate between the squash and zucchini.
  3. Thinly sliced the scallions on an angle and scattered over the squash and zucchini slices.
  4. Cut the fresh mint leaves into thin ribbons (chiffonade). Scatter the strips over the platter.
  5. Season with salt and pepper (to taste).
  6. Whisk together lemon olive oil, olive oil, white balsamic vinegar, a pinch of salt and pepper.
  7. Pour over the platter.
  8. For a finishing touch, crumble some goat cheese and scatter over the platter.
  9. Serve it up.


  • Don’t have lemon infused olive oil? Just swap in the juice from half a lemon and add a couple more tablespoons of regular olive oil.
  • No scallions? Try thinly sliced red onion.
  • Try this recipe with a variety of thinly sliced vegetables. Some suggestions: radish, carrots…

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