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Carpaccio of Zucchini with Slivers of Parmesan and Crispy Capers

A simple dish which depends totally on the quality of your ingredients, use the very best extra virgin olive oil you can afford, small crisp zucchini, and a sweet nutty parmesan. Our wonderful organic courgettes/zucchini will be growing in our glasshouse until beginning of July. These are available in our Farm Shop and in Neighbourfood markets.


This salad needs to be served immediately after the zucchini are dressed.

Serves 6

675g (1-1 1/2 lbs) freshly picked yellow and green zucchini, not more than 12.5cm (5 inches) in length

3 tablespoons (4 American tablespoons) extra virgin olive oil

freshly squeezed lemon juice

Maldon sea salt and freshly ground black pepper

225g (8oz) Rocket leaves, gently washed and dried

110-175g (4-6 oz) Parmesan, (Parmigiano Reggiano) in the piece, sliced into slivers

zucchini flowers (optional)

2 tablespoons capers

First, make the crispy capers.

Carefully heat oil in a pan (or use a deep-fry), toss in the capers, they will crackle and open out in crispy flowers.  Drain on kitchen paper.

Trim the ends off the zucchini and cut at an angle or lengthways into 3mm thick slices. Place the sliced zucchini in a large bowl.  Drizzle with olive oil and a squeeze of lemon juice.  Season with Maldon sea salt and freshly ground black pepper.  Mix gently with your fingers, taste and correct the seasoning.

Place the Rocket leaves in a single layer on a large flat serving dish or on individual serving places.  Scatter on the zucchini, again in a single layer.  Finish the salads with a few shavings of Parmesan, sprinkle the crispy capers over the top and serve immediately.

This is a recipe by
Darina Allen
View all my recipes

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