Courgette Carpaccio with Parmesan - Carpaccio di Zucchine con Parmigiano e Limone
Courgette Carpaccio with Parmesan – A simple, no-cook antipasto that captures the essence of Italian cuisine — fresh, minimal, and ingredient-driven. Ready in just 5 minutes!
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!
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.