aperitivo – zucchini carpaccio

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The Italians invented aperitivo.

When staying in Milan last December as well as in Rome this month we were happy about aperitivo. It starts in late afternoon & let you have some wine or Spritz or cocktails together w/ a selection of savory bits & bites usually presented as a buffet. Until early evening you may indulge in drinks & food…


For the record:
My better half & I like to do aperitivo – on a small scale i. e. just the 2 of us – when at home during weekends.


You get prosciutto, salame, green & black olives, marinated vegetables, small tramezzini, pizza bits, salads… A lot of the buffett food you’ll also find at your favorite Italian restaurant. However, we found a very fresh appetizer one day in a bar: carpaccio di zucchini.



You start w/ a zucchini, some arugula & Parmesan…

Grab a big plate…



(If you like you may rub a sliced clove of garlic over the plate!)

…& pull the arugula to pieces.



Add some dressing out of olive oil, balsamic vinegar & sweet mustard…



Now it gets really tricky:

  • Cut the zucchini into slices as thin as possible (try about 1 mm!).
  • Add some lemon flavoured oil, but only a touch. (Don’t drown the zucchini in oil!)

Then make a layer of zucchini on top of the arugula & add freshly ground pepper.



Last step: shred the Parmesan!



…& scatter the Parmesan on top!





aperitivo – zucchini carpaccio

Prep Time: 30 minutes

Servings: 2 - 4

aperitivo – zucchini carpaccio

Quick & dirty: some arugula, some zucchini and some shredded Parmesan! It’s a fresh and light start for dinner - best accompanied by some crisp white wine!


  • 1 zucchini
  • 30-40 g arugula
  • 30-40 g shredded Parmesan
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp sweet mustard
  • 1-2 tbsp lemon flavoured oil
  • pepper
  • a clove of garlic - OPTIONAL

How to...

  1. Optional: Rub the sliced clove of garlic all over the plate for the dish.
  2. Pull the arugula to pieces.
  3. Mix olive oil, balsamic vinegar & sweet mustard.
  4. Mix arugula & dressing in a separate bowl or just scatter the arugula on the plate & drizzle the dressing over the arugula.
  5. Cut the zucchini in thin slices - as thin as possible.
  6. Add lemon flavoured oil to the zucchini, mix w/o crashing the zucchini slices.
  7. Layer the zucchini slices over the arugula.
  8. Add a lot of freshly ground pepper.
  9. Shred the Parmesan & scatter on top.
  10. Serve w/ fresh baguette.


Store in your fridge until serving, however, not longer than 30 min or so.

Parmesan: You may substitute Parmesan for pecorino.




What do we have?

  • a layer of hearty crispy arugula in olive oil & balsamic vinegar w/ a touch of sweetness (& a hint of garlic – if you like!)
  • soft thin zucchini slices w/ a touch of lemon flavour & lots of pepper
  • hearty salty Parmesan on top.

Take some fresh baguette & dig in… don’t forget a glass of  crisp white wine… or a Spritz


The businesswoman w/ too many office hours thinks

Looks good – but it’s to be served asap. Otherwise I think the arugula will get soft…









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