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Le Chaudron recipe
Carpaccio courgettes
Zucchini carpaccio with parmesan and pine nuts
⏱ 15 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3medium firm zucchini
60 g (2 oz)shaved Parmesan
30 g (1 oz)pine nuts
3 tbspextra-virgin olive oil
1 tbsplemon juice
1 tbspchopped fresh mint
1 pinchfleur de sel and freshly ground pepper
- 3 medium firm zucchini
- 60 g (2 oz) shaved Parmesan
- 30 g (1 oz) pine nuts
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped fresh mint
- 1 pinch fleur de sel and freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Choose very firm, fresh zucchini: quality matters in a dish this simple.
- Wash and dry the zucchini. Trim the ends. Slice paper-thin with a mandoline.
- Arrange the slices in a slightly overlapping rosette on a large flat platter.
- Toast the pine nuts in a dry skillet for 2 minutes, stirring often, until golden.
- Shave the parmesan with a vegetable peeler or mandoline, pressing firmly along the block.
- Make the dressing: extra-virgin olive oil, lemon juice, salt and pepper.
- Drizzle the dressing gently over the zucchini without disturbing the rosette.
- Scatter with parmesan shavings, toasted pine nuts and mint. Serve right away before the zucchini softens.
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