Nom Nom Paleo

Zucchini Carpaccio

4 servings

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Zucchini Carpaccio

Product Details

Active time: 15 mins, Total time: 45 mins. Makes 4 servings.

Whole30 | Keto-Friendly | Egg-Free | Nightshade Free | Vegan

This refreshing zucchini carpaccio salad is a breeze to whip up with a vegetable peeler or mandoline—just toss the thin zucchini slices with lemon juice, olive oil, salt, pepper, and nutritional yeast, and top with fresh herbs and pistachios. It's the perfect balance of acidity, crunch, and umami!

Zucchini Carpaccio Salad

(Click on image to enlarge)

Excerpted from Nom Nom Paleo: Let’s Go! © 2022 written & photographed by Michelle Tam & Henry Fong. Reproduced by permission of Andrews McMeel Publishing. All rights reserved.

What You Get

3 medium Zucchini

2 tablespoons Mint

2 tablespoons Basil


1 Lemon

What You'll Need

Extra virgin olive oil, or avocado oil

Kosher salt

Black pepper

Nutritional yeast (optional)

Step 1

Trim the ends from the zucchini and discard. Using a vegetable peeler or mandolin slicer, carefully slice the zucchini into long, thin strips starting at one end and dragging the peeler to the other.Using a vegetable peeler or mandolin slicer, carefully slice the zucchini into thin strips.

Step 2

Place the zucchini strips in a colander and toss them with 1⁄2 teaspoon salt. Set them aside for 30 minutes to allow the excess liquid to drain.Dump the zucchini strips in a colander and toss them with 1⁄2 teaspoon salt.

Step 3

Blot the zucchini strips dry with paper towels and arrange them on a platter. (Not ready to eat yet? You can refrigerate the zucchini for up to 2 days.)

Step 4

Squeeze the juice of the lemon over the zucchini and drizzle with olive oil.

Step 5

Garnish with minced mint and basil, pistachios, and pepper. Taste and adjust the seasoning with more salt or lemon juice if needed.

Step 6

Sprinkle on the nutritional yeast if desired. (It’s optional, but adds some extra umami.)

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About The Producer

Nom Nom Paleo
San Francisco, CA
Michelle Tam is the co-creator of the Saveur Award-winning food blog, Nom Nom Paleo. Together with her husband, Henry Fong, they’ve also produced a two-time Webby award-winning cooking app, authored three New York Times bestselling cookbooks, have been nominated for a James Beard Award, and created a best-selling line of paleo spice blends. Dubbed “the Martha Stewart of Paleo” by The New York Times and CBS News, Michelle is the gleefully food-obsessed umami evangelist behind Nom Nom Paleo’s recipes. Although she has a degree in nutrition and food science from the University of California at Berkeley, and a doctorate in pharmacy from UCSF, her life’s mission is to teach folks shortcuts to deliciousness—that also happen to be healthy and fuss-free. Michelle and her family currently split their time between Palo Alto, California, and Portland, Oregon.Read more