Carpaccio di Zucchine

Translated by Anna from

Serves 6-8

  • 3 medium zucchini (choose paler ones, and favor the smaller; in this case use 4-5)
  • 5 tablespoons of extravirgin olive oil
  • 5 tablespoons of freshly squeezed lemon juice
  • A handful of mint leaves (cut if too large)
  • 3 tablespoons of capers stored in salt (not the vinagry ones), rinsed.
  • Oregano (if you like. I forgot to use it)
  • Salt and pepper


  1. Wash the zucchini, cut off the tips, cut them in two halves (across the long side), then slice each half along the length in thin slices. If you have a mandolin, that’s the perfect tool.
  2. Place slices in a colander, layering with a bit of salt. Leave them in the sink for 30-50 minutes (an hour is too much in my opinion) to let them lose some of the water.
  3. Place oil, lemon, and little salt, in a small container with lid. Shake vigorously till you get a milky emulsion.
  4. Rinse and dry the capers and the mint leaves.
  5. On the bottom of a deep dish or tray, place some of the oil/lemon marinade, then layer the zucchini slices. Spread some capers, mint, oregano. Keep going till obtaining 3-4 strata.
  6. Seal with plastic film, put it in the fridge for at least 2 hours. Then serve after decorating with a few extra mint leaves.