Deb Perelman’s Zucchini Carpaccio Salad

August 14, 2019

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Deb Perelman’s Zucchini Carpaccio Salad

Photo and recipe from Deb Perlman’s The Smitten Kitchen

The Recipe


  • 1 ½ lb zucchini (~3 large) or other summer squash
  • 1 ¼ tsp kosher salt
  • ½ lb arugula (remove stems, cut leaves in 1/2 inch wide strips)
  • 1 oz Parmesan, coarsely grated or shaved
  • 3 tbsp olive oil
  • Juice of one lemon
  • ¼ tsp freshly ground black pepper


  1. Create ribbons of zucchini but cutting them into paper-thin slices with an adjustable-blade slicer or use a vegetable peeler.
  2. Set a large colander over a bowl and toss the zucchini slices with salt. Let sit for 20 minutes to drain excess water.
  3. Rinse the zucchini slices, drain, press gently to remove any excess liquid, then pat them dry with a kitchen towel. These can be done in advance and will keep in the refrigerator for several days in a sealed container.
  4. In a large bowl, toss the arugula, half of the Parmesan, the remaining salt, and 1 1/2 tablespoons of olive oil.
  5. Place the zucchini ribbons over the greens. Drizzle the remaining oil and the lemon juice over the top. Sprinkle the black pepper and the remaining Parmesan.