Zucchini Carpaccio Salad with Parmesan, Basil, and Walnuts Recipe

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Updated March 11, 2019

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Raw zucchini is beautiful and tasty when sliced carpaccio-thin and topped with olive oil, fresh lemon, Parmesan, walnuts and basil leaves. Try it as a starter, side dish, or even as a light lunch.

Recipe Details

Zucchini Carpaccio Salad with Parmesan, Basil, and Walnuts Recipe

Total 15 mins

Serves 4 servings

Ingredients

1 pound zucchini (about 2 medium), sliced into 1/16th-inch disks on a mandoline
3 tablespoons extra-virgin olive oil
1 tablespoon fresh juice from 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup shredded Parmigiano-Reggiano cheese
1/2 cup chopped walnuts, toasted if desired
3 tablespoons finely sliced fresh basil leaves

Directions

Drizzle zucchini slices with extra virgin olive oil and lemon juice, and season to taste with salt and pepper. Arrange on four dinner plates in overlapping concentric circles. Sprinkle Parmesan cheese, walnuts and basil over top. Serve immediately.

Nutrition Facts (per serving)
229	Calories
22g	Fat
6g	Carbs
5g	Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories	229
% Daily Value*
Total Fat 22g	28%
Saturated Fat 3g	16%
Cholesterol 5mg	2%
Sodium 204mg	9%
Total Carbohydrate 6g	2%
Dietary Fiber 2g	8%
Total Sugars 2g
Protein 5g
Vitamin C 17mg	85%
Calcium 87mg	7%
Iron 1mg	6%
Potassium 390mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.