Zucchini and Pecorino Carpaccio with toasted pine nuts

Zucchini and Pecorino Carpaccio with toasted pine nuts

Difficulty: Easy


Prep time


Cooking timeminutes

This recipe, Zucchini and Pecorino Carpaccio, is one of the simplest and best ways to eat courgettes.


  • 4 courgettes

  • Juice of ½ lemon

  • 2 tbsp olive oil

  • 60g Pecorino

  • Handful of toasted pine nuts


  • Fill a large bowl with iced water. Top and tail the courgettes with a knife, then use a mandoline or potato peeler to very finely slice them lenghtways into wide strops. Drop the slices of courgette into the iced water and let them sit there for 10 minutes or so. This will keep them fresh and crisp.
  • Drain the courgette slices in a colander, then arrange them on a serving plate.
  • Squeeze over the lemon juice, drizzle with a little salt and pepper. Top with shavings of pecorino and some freshly ground black pepper.
  • Sprinkle over the toasted pine nuts.

Cook’s Tip

  • Check out Grace’s Courgette, Lemon & Honey salad HERE or more vegetarian recipes click HERE