This recipe is completely shamelessly copied from the Konobo Menego on Hvar in Croatia, after I overheard a waiter describe it to a fellow diner. Our meal there was probably the highlight of the trip to Hvar, along with being told by two separate people that my choice of drink was not suitable for a lady, as we managed to coincide with a massive rainstorm and the coldest days on record that year in Croatia (despite it being May and Hvar being famed for its year-long sunshine). It seems that rain in Croatia is taken as an excuse to skive off work, being the exact opposite of Ireland and the UK where sunshine causes everyone to spend all day lying in the sun like cats. Everything on the island closed, even the museum and churches, with the exception of a couple of restaurants and the supermarket.
Food in Croatia has quite an Italian influence, due to quite a lot of time under the control of the Venetian Empire, and this dish is a good example of that. It is very quick and easy to make, and can also have its component parts sorted out earlier in the day and be put together at the last minute. It is a great Summer starter or as a part of an antipasti. It is not strictly vegetarian, given the inclusion of parmesan, but a good strong cheddar could work as a veggie substitute.
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Zucchini Carpaccio
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
A refreshing and elegant zucchini carpaccio, perfect as a summer starter or part of an antipasti platter, featuring parmesan, toasted nuts, and a hint of balsamic.
Ingredients
- 2 zucchinis
- 1 tbsp (15 ml) grated parmesan or vegetarian substitute
- 1 tbsp (15 ml) toasted pine nuts
- 1 tbsp (15 ml) toasted pistachios
- 1 small shallot, finely chopped
- 1 tbsp (15 ml) olive oil
- 1/2 tbsp balsamic vinegar
- Salt and pepper, to taste
Instructions
- Trim and wash the zucchinis. Thinly slice them lengthways using a mandoline or a sharp knife for even slices.
- Steam the zucchini slices or blanch them in boiling water for 1 minute. Immediately refresh them with cold water to stop the cooking process and preserve their color.
- Leave the zucchini to dry in a colander, then pat them dry with kitchen paper to remove any excess moisture.
- Arrange the zucchini slices on a serving platter.
- Sprinkle the grated parmesan, toasted pine nuts, and toasted pistachios evenly over the zucchini.
- Scatter the finely chopped shallot over the top.
- Drizzle with olive oil and balsamic vinegar.
- Season with salt and pepper to taste before serving.
Notes
- For a vegetarian version, substitute parmesan with a strong cheddar.
- Prepare the components ahead of time and assemble just before serving.
- Ensure zucchinis are thoroughly dried to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 12
- Carbohydrates: 10
- Fiber: 3
- Protein: 5
- Cholesterol: 5
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Frequently Asked Questions
Why does this recipe steam or blanch the zucchini rather than serving it completely raw?
The zucchini slices are steamed or blanched in boiling water for just 1 minute, then immediately refreshed in cold water to stop the cooking. The notes emphasize thoroughly drying them afterward — this brief heat treatment softens the slices just enough to drape like carpaccio while the cold shock preserves their color and prevents sogginess. 
What is the cultural background of this dish?
The author overhead a waiter describe this dish at Konobo Menego restaurant on Hvar, Croatia, and recreated it at home. The article notes that Croatian cuisine has strong Italian influence from centuries under the Venetian Empire — hence the carpaccio presentation of a local vegetable.
Is there a vegetarian substitute for the parmesan?
The article notes that the dish is “not strictly vegetarian” because of the parmesan, and suggests “a good strong cheddar could work as a veggie substitute” — a point the notes also confirm.
