Healthy living

Zucchini carpaccio

Preparation time: 15 minutes

Serves: 2


  • 1 kg green and yellow baby zucchini, sliced into thin rounds (cutting on the diagonal)
  • 3 tablespoon olive oil
  • 2 lemons, zested and juiced
  • 1 tablespoon seeded mustard
  • Freshly ground black pepper
  • 100 g flaked almonds, lightly toasted
  • 1 bunch fresh mint, torn


1. Place the yellow and green zucchini in a bowl. 

2. Combine the oil, lemon juice, lemon zest, mustard and pepper in a small bowl. Mix well to make the dressing. 

3. Toss the dressing gently through the zucchini, ensuring it coats all the slices. Leave to marinate for 10 minutes. 

4. When ready to serve, spread the zucchini slices and their dressing across a platter. 

5. Scatter with almonds, mint and freshly ground pepper. Serve immediately.

Serving suggestion

Serve with grilled scallops.


  • Substitute the baby zucchini for normal zucchini, cut thinly.
  • For extra crunch, use slivered instead of flaked almonds.
  • Bottled lemon juice can be used instead of fresh.

This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.