Zucchini Carpaccio with Pine Nuts & Parmesan

A simple summer dish with serious charm.

When the summer heat calls for something fresh, light, and just a little elegant—this Zucchini Carpaccio delivers. It’s delicate but flavour-packed, with thin ribbons of zucchini, tangy red onion, crunchy pine nuts, and a whisper of garlic and lemon. Add a handful of parmesan shavings and some basil on top, and suddenly you’ve made something that feels like a tiny Italian holiday on a plate.

---

Ingredients

• 1 small zucchini
• 1 small red onion
• 1 garlic clove
• ½ tsp grated lemon zest
• 1 Tbsp roasted pine nuts
• A handful of parmesan shavings
• 1 tsp red wine vinegar
• 1 Tbsp olive oil
• A pinch of salt & black pepper
• Fresh basil, to garnish

---

Method

1. Use a vegetable peeler to shave the zucchini into thin, ribbon-like slices.
2. Thinly slice the red onion and combine it with the zucchini.
3. Add a pinch of salt, the red wine vinegar, and olive oil.
4. Grate in the garlic and gently mix everything together.
5. Let it marinate for 5–7 minutes to soften and blend flavours.
6. Add lemon zest, pine nuts, and parmesan shavings.
7. Sprinkle with black pepper and garnish with fresh basil.

---

Why I Love It

It’s fast, flavourful, and feels fancy—without any effort at all. Perfect for a warm lunch or a light starter when you want to impress (even just yourself).