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Hands up if you love zucchini! Now keep those hands up if you are excited to try my zucchini carpaccio with cucumber, tomato, and onion. All of your hands should still be up! Because this dish is designed to tantalise, dazzle, satisfy all of your deepest food desires.
Now I know you may be thinking "Julia, that is a pretty big statement!" If you're anything like me, those food desires are going to pretty deep. But I am certain that is you like zucchini, you like great tasting food, and you love vegan - you are going to love this!
Zucchini carpaccio is the perfect combination of all your favourites, roasted, and topped off with a drizzle of homemade vinegar dressing. I hope your mouth is watering because I'm practically drooling over my keyboard (poor laptop). It can be enjoyed as a small meal by itself, as a side to a main meal, or as a snack throughout your day. Just don't expect left any leftovers! In my opinion, this recipe is perfect to keep in the cookbook because of its versatility.
To make this recipe you will need 35 minutes and 7 easy to find ingredients and a small bowl. I'm not a fan of dishes and cleaning up, so fewer dishes is a big plus for me in any recipe (because who has time to clean up these days)!
Not only is this recipe loaded with amazing vegetables that offer us a great range of essential vitamins and minerals, it is also low in fat, carbohydrates, and sugar. It offers a small amount of protein from natural sources and overall, is a 'feel good' dish. What is a feel good dish you may ask? A feel good dish is the kind that nourishes your body and mind with good nutrients and the satisfaction of a healthy, vegan, and naturally sourced meal.
With the combination of zucchini, cucumber, tomato, and onion, this dish gives us essential nutrients such as vitamin A, magnesium, folate, potassium, Omega-3, vitamin K, and vitamin C (to name a few).
Zucchini carpaccio is great as a whole meal or side dish because they are:
I would not recommend storing these if they are not eaten. The meal will go soggy and simply not taste very good at all. However, there probably won't be leftovers, so don't worry! This recipe will make a serving for 3 people. If you don't wish to make as many servings, simply half the ingredients or divide it by three (to give you one serving).
And there you have it! Your very own guide to making zucchini carpaccio. Enjoy and don't forget to share your masterpiece pictures with us!
For the Zucchini
For the Vegetables
For the Dressing
|Amount Per Serving|
|Calories 200||From Fat 129|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 2g||10.4%|
|Trans Fat 0g|
|Total Carbohydrate 15g||5.1%|
|Dietry Fiber 3g||13.9%|
|Vitamin A 0µg|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.45mg||22.6%|
|Vitamin C 44.82mg||74.7%|
|Vitamin D 0IU||0%|
|Vitamin E 2.42mg||8.1%|
|Vitamin K1 28.17µg||35.2%|
|Folic Acid 0µg|
|Pantothenic acid 0.68mg||6.8%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.