Recipe Index

Veggies | Zucchini Crudo

Posted on August 24, 2011

I wasn't too sure about this recipe but something about it caught my eye, plus I was looking for a new way to use zucchini. This is fantastic! We loved it. I will be making this again and again. Marinating the thinly sliced zucchini in the lemon juice and olive oil for 30 minutes changes the texture a bit, it doesn't taste like raw zucchini. The source of the recipes says feel free to change up with your choice of cheese and herbs, I used feta and chives.

Yield: 2 servings

zucchini crudo


1 medium zucchini

1 to 2 teaspoons good extra-virgin olive oil, plus more for finishing

1/2 small lemon, juiced

freshly ground pepper, to taste

kosher sea salt, to taste

1/4 small red onion, thinly sliced

fresh feta cheese, crumbled

fresh mint, parsley, chives, finely minced (I like chives alone the best)



Slice zucchini into rounds as thin as you can get them with a mandoline, or slowly and carefully with a sharp knife. Arrange on a large plate in shingle formation, overlapping zucchini rounds in one layer. Season with salt and pepper. Drizzle with olive oil and lemon juice. Cover with plastic wrap and refrigerate for 30 minutes to allow flavors to develop.

A few minutes before removing the zucchini from refrigerator, soak red onion slices in remaining lemon juice. Remove chilled zucchini crudo, and top with red onions, crumbled feta and herbs. Lightly drizzle with olive oil and serve immediately.

Note: I use a Kyocera Mandoline Slicer for the zucchini and onions.


(Ref. "Zucchini Crudo" recipe,