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Zucchini Carpaccio

A perfect summer salad or light lunch. But don’t wait for warm weather to begin enjoying this delicious recipe. While zucchinis are available in local markets and backyard gardens, it’s been our fall go-to side dish.

Initially, I used Parmesan cheese/then found that Parmigiano Reggiano provides far superior flavor. What’s the difference? Parmigiano Reggiano cheese is the real deal, and Parmesan cheese is an imitation of the real Parmigiano Reggiano. … If the cheese is labeled “Parmesan”, it is the imitation version of “Parmigiano Reggiano” and usually has inferior taste. So there you have it. Not every store carries the superior product but it’s worth the search.


  1. 2 medium zucchini, ends removed and sliced thinly on mandolin or with Y vegetable peeler

  2. ½ lemon (approximately 2 tbls juice)

  3. 4 tsp. virgin olive oil

  4. Kosher salt and pepper to taste

  5. 1 cup baby arugula

  6. ¼ cup shaved Parmigiano Reggiano

  7. 2 garlic cloves, chopped

  8. 2 tbls toasted pine nuts

  9. 2 tsp fresh thyme leaves


  1. Once zucchini is sliced, place on a platter while working on the rest of the recipe.

  2. Combine oil and lemon juice.

  3. Just before serving, toss zucchini with olive oil, lemon juice, arugula, shaved Parmigiano, garlic and thyme leaves.

  4. Top with pine nuts to serve.


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