Zucchini Carpaccio Salad with Parmesan, Basil, and Walnuts Recipe


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


  • 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


  1. 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
Show Full Nutrition Label Hide Full Nutrition Label
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)