Chef Paul Bertolli's Zucchini Carpaccio Recipe

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Chef Paul Bertolli's Zucchini Carpaccio
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  1. In a bowl, mix 1/4 cup champagne vinegar, 2 tablespoons minced shallot, and 1 teaspoon salt. Let stand 5 minutes.
  2. Whisk in 3/4 cup extra-virgin olive oil.
  3. Rinse 2 small green and 2 yellow zucchini (8 ounces total) and trim off ends. Using a mandoline, slice squash lengthwise 1/16 inch thick, discarding first and last slices from each.
  4. In single-layer batches, steam squash over boiling water until barely tender when pierced, about 1 1/2 minutes. Arrange warm slices in a single layer in a cooking parchment-lined baking pan and brush tops with vinaigrette. Cover and chill until cold, at least 20 minutes.
  5. Arrange slices, mixing colors evenly, on six large plates. Drizzle with a little more vinaigrette and sprinkle with 1/3 cup toasted pine nuts (2 oz.) and 1/2 cup slivered fresh basil leaves.
  6. Shave Parmigiano-Reggiano cheese over servings to garnish, and drizzle with a little more olive oil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1950.55 Kcal (8167 kJ)
Calories from fat 1869.72 Kcal
% Daily Value*
Total Fat 207.75g 320%
Sodium 2339.13mg 97%
Potassium 1376.77mg 29%
Total Carbs 20g 7%
Sugars 3.38g 14%
Dietary Fiber 4.66g 19%
Protein 13.65g 27%
Vitamin C 79.2mg 132%
Iron 5.1mg 29%
Calcium 64mg 6%
Amount Per 100 g
Calories 365.13 Kcal (1529 kJ)
Calories from fat 350 Kcal
% Daily Value*
Total Fat 38.89g 320%
Sodium 437.88mg 97%
Potassium 257.73mg 29%
Total Carbs 3.74g 7%
Sugars 0.63g 14%
Dietary Fiber 0.87g 19%
Protein 2.55g 27%
Vitamin C 14.8mg 132%
Iron 1mg 29%
Calcium 12mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 55.5
  • 56

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Total Fat

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