Courgette Carpaccio with Parmesan – A simple, no-cook antipasto that captures the essence of Italian cuisine — fresh, minimal, and ingredient-driven. Wafer thin slices courgette/zucchini gently marinated in a lemon and olive oil dressing and garnished with a little Parmesan and sea salt.
Simplicity is key with this recipe and we suggest using good quality ingredients whenever possible with particular attention paid to using good-quality Parmesan cheese (at least 18-24 months aged) and good quality Italian Extra virgin olive oil.
With just 5 minutes of prep, this is an excellent appetizer. This recipe makes 4 servings but can easily be expanded with more courgette and a little extra Parmesan cheese.
Italian | Antipasto | Appetiser | Vegetarian | Courgette | Parmesan
Table of contents:
How to Make Courgette Carpaccio with Parmesan
Ingredients
(Appetizer for 4 people)
- 1 zucchini/courgette
- 50 gr Parmigiano Reggiano DOP 18 months
- Fresh Basil
- Extra Virgin Olive Oil
- 1 small lemon, juiced
- Salt and freshly ground black pepper to taste.
Equipment
- Serving platter
- Glass bowl for mixing
- Lemon Juicer
- Cooking tongs
- Peeler
- Chef Knife
- Salad Serving platter
- Microplane
- Wooden Cutting Board
Instructions
Juice one lemon and combine with a splash of olive oil (about the same amount of juice). Season with salt and pepper and mix for 1 minute.
Clean the courgettes and finely slice them with a peeler.
Add the sliced courgette into a bowl and drizzle with the lemon dressing. Gently toss the courgette so it is evenly coated then transfer dressed courgette onto a flat serving plate.
Break a few basil leaves into small pieces.
Add salt, olive oil, pepper and chopped basil leaves.
Add some flaked Parmesan with the peeler.
Serve!
Cooking Tips
- Slice ultra-thin: Use a mandoline or vegetable peeler to create translucent courgette ribbons — this ensures they absorb the dressing evenly.
- Marinate briefly: Let the courgette sit in the lemon dressing for just a minute before serving to slightly soften the texture without losing freshness.
- Chill before serving: A quick 10-minute chill in the fridge enhances the refreshing flavor — perfect for summer entertaining.
- Layer with texture: For variation, try adding a few toasted pine nuts, shaved almonds, or even a few capers for a gentle briny contrast.
- Serve immediately: This dish is best enjoyed fresh; over time, the lemon will soften the courgette too much and alter the balance of flavors.
Presentation tip: Arrange the courgette slices in overlapping layers on a large white platter and finish with a drizzle of olive oil and curls of Parmesan for an elegant look.
Ingredients to Use
The beauty of Courgette Carpaccio with Parmesan (Carpaccio di Zucchine con Parmigiano e Limone) lies in its simplicity — but that means ingredient quality makes all the difference.
- Courgettes/Zucchini: Choose small to medium courgettes with firm, glossy skin. Smaller ones are sweeter and more tender, perfect for raw preparation.
- Parmigiano Reggiano DOP: Always go for an aged Parmigiano (at least 18–24 months). Its nutty, crystalline texture elevates the dish — avoid pre-grated cheese.
- Extra Virgin Olive Oil: Use a cold-pressed Italian EVOO for the best aroma and flavor. A grassy or slightly peppery note complements the lemon beautifully. More on different types of olive oils in this article: Mediterranean Elixir: Olive Oils, Their Origins, and the Magic Within
- Lemon: Freshly squeezed juice is a must — bottled lemon juice will dull the flavor.
- Basil: Fresh basil adds a delicate, aromatic layer; tear it gently to release its oils without bruising the leaves.
- Seasoning: Use good-quality sea salt and freshly cracked black pepper to finish. A pinch of flaky salt adds texture and visual appeal.
Origins of Courgette Carpaccio
The idea of Courgette Carpaccio is inspired by the classic Italian beef carpaccio, a dish first created in Venice in the 1950s by Giuseppe Cipriani, founder of the famous Harry’s Bar. The original featured paper-thin slices of raw beef drizzled with a light sauce and named “Carpaccio” after the Renaissance painter Vittore Carpaccio, known for his vibrant red tones — reminiscent of the raw meat’s color.
Over time, the term carpaccio evolved beyond meat and fish, coming to describe any dish made with thinly sliced, raw ingredients served with a delicate dressing. In modern Italian and Mediterranean cooking, chefs began using fresh vegetables like courgette (zucchini), fennel, or beetroot to create lighter, vegetarian versions of the dish.
Courgette Carpaccio Adaptation
Courgette Carpaccio with Parmesan and Lemon likely originated in Northern Italy, where fresh summer produce and Parmigiano Reggiano are culinary staples. It’s a simple, no-cook antipasto that captures the essence of Italian cuisine — fresh, minimal, and ingredient-driven.Today, it’s a popular modern Italian appetizer across Europe and beyond, celebrated for its elegance, freshness, and ease of preparation — a true example of how traditional inspiration meets contemporary simplicity.
🍷 Serving Suggestions & Pairings
This light and elegant Courgette Carpaccio with Parmesan is a versatile appetizer that pairs beautifully with a variety of dishes and drinks. It’s perfect for starting a Mediterranean meal or serving as part of a casual summer spread.
🍽️ As a Starter:
Serve it before a pasta or risotto course — it refreshes the palate and sets the tone for a relaxed, Italian-style meal. It pairs wonderfully with dishes like:
- Spaghetti al Limone (Lemon Pasta)
- Risotto agli Asparagi (Asparagus Risotto)
- Bruschetta al Pomodoro or Panzanella Salad for a light vegetarian menu
🍞 With Bread:
Offer thin slices of toasted ciabatta or focaccia on the side to soak up the lemon and olive oil dressing. A drizzle of extra virgin olive oil over warm bread ties the flavors together.
🍷 Wine Pairings:
Choose something crisp and refreshing to complement the lemon and Parmesan:
- White: Pinot Grigio, Vermentino, or a chilled Gavi di Gavi
- Sparkling: Prosecco or Franciacorta for a celebratory touch
- Rosé: A light Italian rosato or Provence-style rosé adds delicate fruit notes that pair beautifully with the courgette’s freshness
🌿 For a Mediterranean Mezze-Style Spread:
Pair this Carpaccio with other light antipasti:
- Marinated olives and artichokes
- Whipped ricotta or burrata with crostini
- Grilled peppers or eggplant with herbs
- A small board of Italian cheeses and charcuterie for guests to nibble on
☀️ Pro Tip:
Serve slightly chilled on a warm day with a glass of wine and some good company — the essence of la dolce vita.
Nutrition Facts (per serving)
(Estimated for 1 of 4 servings — based on standard ingredient amounts)
| Nutrient | Amount per serving | % Daily Value* |
| Calories | 145 kcal | 7% |
| Total Fat | 12 g | 15% |
| Saturated Fat | 3.5 g | 18% |
| Cholesterol | 10 mg | 3% |
| Sodium | 160 mg | 7% |
| Total Carbohydrates | 3 g | 1% |
| Dietary Fiber | 1 g | 4% |
| Sugars | 2 g | — |
| Protein | 6 g | 12% |
| Vitamin C | 15 mg | 17% |
| Calcium | 180 mg | 14% |
| Iron | 0.5 mg | 3% |
*Percent Daily Values are based on a 2,000-calorie diet.
Courgette Carpaccio with Parmesan – Carpaccio di Zucchine con Parmigiano e Limone
Equipment
- Serving platter
- Glass bowl for mixing
- Lemon Juicer
- Cooking tongs
- Peeler
- Chef Knife
- Salad Serving platter
- Microplane
- Wooden Cutting Board
Ingredients
- 1 zucchini/courgette
- 50 gr Parmigiano Reggiano DOP 18 months
- Fresh Basil
- Extra Virgin Olive Oil
- 1 small lemon juiced
- Salt and freshly ground black pepper to taste.
Instructions
- Juice one lemon and combine with a splash of olive oil (about the same amount of juice). Season with salt and pepper and mix for 1 minute.Extra Virgin Olive Oil, 1 small lemon, Salt and freshly ground black pepper to taste.
- Clean the courgettes and finely slice them with a peeler.1 zucchini/courgette
- Add the sliced courgette into a bowl and drizzle with the lemon dressing. Gently toss the courgette so it is evenly coated then transfer dressed courgette onto a flat serving plate.
- Break a few basil leaves into small pieces.Fresh Basil
- Add salt, olive oil, pepper and chopped basil leaves.
- Add some flaked Parmesan with the peeler.50 gr Parmigiano Reggiano DOP 18 months
- Serve!
Video
Notes
Cooking Tips
- Slice ultra-thin: Use a mandoline or vegetable peeler to create translucent courgette ribbons — this ensures they absorb the dressing evenly.
- Marinate briefly: Let the courgette sit in the lemon dressing for just a minute before serving to slightly soften the texture without losing freshness.
- Chill before serving: A quick 10-minute chill in the fridge enhances the refreshing flavor — perfect for summer entertaining.
- Layer with texture: For variation, try adding a few toasted pine nuts, shaved almonds, or even a few capers for a gentle briny contrast.
- Serve immediately: This dish is best enjoyed fresh; over time, the lemon will soften the courgette too much and alter the balance of flavors.
FAQs
1. Can I make Courgette Carpaccio ahead of time?
It’s best served fresh, but you can slice the courgette and prepare the dressing a few hours in advance. Combine them just before serving to keep the texture crisp.
2. What type of Parmesan should I use?
Use Parmigiano Reggiano DOP, aged 18–24 months. Its nutty, savory flavor enhances the delicate courgette perfectly.
3. Can I use zucchini instead of courgette?
Yes! Courgette and zucchini are the same vegetable — “courgette” is simply the European name.
4. How can I make this dish vegan?
Replace the Parmesan with a vegan hard cheese or a sprinkle of toasted pine nuts and nutritional yeast for a similar nutty flavor.
5. What can I serve with Courgette Carpaccio?
It pairs beautifully with crusty bread, grilled seafood, or pasta dishes like Spaghetti al Limone or Panzanella Salad.
