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summer squash carpaccio

🥗 Summer Squash Carpaccio Recipe Card

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Prep Time 15 minutes
Servings: 4 servings
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 2 medium summer squash yellow and/or green, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • Salt & black pepper to taste
  • 2 tbsp shaved Parmesan cheese
  • 2 tbsp toasted pine nuts or walnuts
  • Fresh basil or microgreens for garnish

Method
 

Slice Squash:
  1. Using a mandoline or sharp knife, slice the squash as thinly as possible. Arrange slices in a single layer on a serving plate.
Make Dressing:
  1. In a small bowl, whisk olive oil, lemon juice, lemon zest, salt, and pepper.
Dress Squash:
  1. Drizzle the dressing evenly over the squash slices.
Add Toppings:
  1. Sprinkle shaved Parmesan, toasted nuts, and fresh herbs over the top.
Serve:
  1. Let sit 5–10 minutes for flavors to meld. Serve chilled or at room temperature.

Notes

Use a variety of summer squash for color and visual appeal.
Optional: add thin slices of radish or cherry tomatoes for extra freshness.
For a touch of sweetness, drizzle a small amount of honey or balsamic glaze.
Carpaccio can be made ahead — store in the fridge, covered, up to 2 hours before serving.