Zucchini and Brussels Sprout Carpaccio

In addition to zucchini any type of summer squash, such as yellow crookneck, pattypan, or gold zucchini can be used. It’s also possible to use a combination of squash to vary the color on the plate. As for the cheese, shaved Parmigiano-Reggiano can be used in place of crumbled feta.


  • 2 medium zucchini
  • 1 cup shaved Brussels sprouts
  • 2 tsp lemon zest, finely grated
  • 1 medium lemon
  • 34 teaspoons high-quality extra-virgin olive oil
  • 1/2 cup high quality delicate french crumbled feta cheese or shaved Parmigiano-Reggiano
  • 1/3 cup loosely packed fresh mint, coarsely chopped
  • 1/3 cup toasted pine nuts
  • extra virgin olive oil
  • kosher salt and pepper to taste


  1. Using a mandolin, shave the Brussels sprouts into a bowl, discarding the hard core pieces.
  2. Massage the juice of 1/2 a lemon along with a drizzle of olive oil and kosher salt to taste into the Brussel sprouts and set aside.
  3. Trim the ends of the zucchini and using a mandoline slice into paper-thin rounds.
  4. Combine zucchini rounds and lemon zest in a medium bowl and toss to coat.
  5. Arrange zucchini on a platter, slightly over lapping the slices.
  6. Lightly drizzle with olive oil and the juice of the remaining lemon and sprinkle with salt and freshly ground pepper.
  7. Sprinkle the shaved Brussels sprouts over the zucchini and top with the crumbled feta or shaved Parmigiano-Reggiano, toasted pine nuts and mint.


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