Easy Zucchini Carpaccio with Spinach and Basil Salad

  • Author: Beard and Bonnet
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x



  • 1 pound zucchini
  • 1 teaspoon salt, divided
  • 4 cups spinach
  • 1 cup torn basil leaves
  • ½ cup Parmigiano-Reggiano, coarsely grated
  • 1 1/2 tablespoons good quality extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and black pepper to taste
  • ¼ cup toasted pine nuts
  • Zest of 1 lemon
  • ¼1/2 teaspoons crushed red pepper flakes
  • 3 large basil leaves, chiffonade


  1. With a mandolin, slice the zucchini into thin rounds. Place the slices into a large colander set over a bowl and toss with 3/4 teaspoon salt; leave uninterrupted for 20 minutes to drain.
  2. Rinse the slices well, drain and pat dry with a kitchen towel.
  3. In a large mixing bowl combine the spinach and basil. Toss gently to combine then sprinkle with ¼ cup Parmigiano-Reggiano, remaining ¼ teaspoon salt and pepper to taste. Drizzle 1 ½ tablespoons oil and lemon juice over the greens and toss together.
  4. Arrange the greens on a platter and top with the zucchini. Sprinkle the remaining Parmigiano-Reggiano, pine nuts, lemon zest, red pepper flakes and chiffonade basil over the top. Serve immediately.

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