Monday, August 29, 2011

Zucchini Carpaccio with Olive Oil, Lemon, Garlic, and Capers

I know that carpaccio traditionally refers to thinly sliced, raw meat or fish, but, lately, I have seen the term on menus referring to raw vegetables. So I borrowed the idea and decided to make a zucchini carpaccio as we had many zucchini in our CSA box. I also added garlic and omitted Parmesan cheese slices, which are traditionally used in carpaccio.

I recently received three bottles of Crisco Olive Oil through the Foodbuzz Tastemaker program.

The three oils serve different purposes, and the Extra Virgin Olive Oil was perfect for the carpaccio, and we really enjoyed the taste of the olive oil in the dish. I look forward to trying the other oils for baking, sautéing, and in marinades.

Zucchini Carpaccio
  • 2 small zucchini, thinly sliced
  • 2 garlic cloves, thinly sliced
  • Capers, to taste
  • Juice of one lemon
  • 1 tablespoon olive oil
  • Salt, to taste
  • Pepper, to taste

  1. Arrange the zucchini slices on a plate.
  2. Evenly distribute the garlic slices on top of the zucchini slices.
  3. Sprinkle with salt and pepper.
  4. Drizzle with lemon juice and olive oil.
  5. Top with capers to taste.
  6. Let the dish marinate in the fridge for at least 1 hour.

Prep Time: 10 minutes (plus at least 1 hour to marinate)
Servings: 2

This is quite a “garlicy” dish, but I loved it. It was definitely too strong for the toddler however…

I have enjoyed updating my Facebook page and have posted my weekly meals and workouts there. I will still post my weekly meals on the blog when time allows, but posting them on Facebook is a lot quicker.  If you like, join the conversation! Click here to head over there.

Questions: Have you ever made a vegetable carpaccio dish? If so, did you like it? Do you like capers? I used to not like capers at all when I was younger, but now I enjoy them a lot.

Be well,


  1. I love this idea! And all things garlicy - fab!

  2. This dish looks and sounds AMAZING.
    I never have even heard of it, oh and YES we love capers.

  3. No vegetable carpaccio yet but have seen recipes for it. I do like capers, they spice up a dish.

    Your carpaccio looks delicious.

  4. Wow, never even heard of vegetable carpaccio...sounds and looks delicious, so summery flavors.
    Hope you have a fantastic week ahead Andrea :-)

  5. I don't know that I knew what a carpaccio was before this post (I knew it was meat-related, but I love the idea of zucchini!). I have a HUGE zucchini that I need to use - I think I'll do this. Simple, healthy, and delicious!

  6. Anonymous8/29/2011

    this is seriously such a great idea! i could see it made with eggplant too. love it :)

  7. I've never made vegetable carpaccio before, but I love this idea, especially with all the garlic :-). I have to say I'm not a huge fan of capers, but in the right dish they can be good. I definitely want to try this!

  8. I have never made a carpaccio. And I don't even know that I've even ever tasted one before! I'm not a true Italian, obviously. Yikes.
    This sounds wonderful, especially with those capers on top (I love them!).

  9. What a great way to use zucchini! And yes...I love capers! When I use them I have to chop them pretty fine or Noah thinks he's got "bugs" in his meal! HAHA!

  10. I've never made carpaccio - it looks pretty and delicious.

  11. Never been a huge fan of capers for some reason, but it's been a while since I tried them - may have to soon!

  12. That was so creative. I love capers and I have never made carpaccio but now I think I should!

  13. So creative to use veg instead of meat! No, I've never made either kind of carpaccio. I love how Crisco labeled what each type of oil was "best for." I've always wondered that with different types of olive oil!

  14. That looks delicious! I love love love capers! I love anything that is tangy and pickled! Well everything except pickled fish. Ick!

  15. ooh hey! I know where else to use your awesome olive oil now! :D
    I adore capers, especially with oily fish like salmon. Have you tried that before?

  16. I love capers and didn't like them growing up at all either, I used to flick them off our smoked salmon. Still not a fan of the anchovy paste my dad loved either. As for the oils, I am curious why they suggest different ones for different purposes.

  17. Anonymous8/31/2011

    A carpaccio with zucchini looks excellent, sounds incredible with capers which I like very much!

  18. A perfect side dish for all that lovely summer squash at the farmers markets. I bet some big shavings of Parmigiano would be killer on this, too. ;)

  19. Sounds just amazing, love zucchini carpaccio and your version, well it will be consumed soon

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