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Katerina's Kouzina

Zucchini Carpaccio

It has been very hot this year in Greece, July being the hottest month in history, not only for Greece, but for the entire world. The climate is getting warmer and we all know and feel it. Unfortunately, there were also a lot of forest fires that made us very sad for weeks. The worst is the feeling of powerlessness at what is happening now in the world. We have to start changing our lives for a better future. We can start with small things. I started by eating less meat and I think many people are doing the same. There are a lot of vegetarian recipes on Katerina’s Kouzina and I am excited to present this new one: Zucchini Carpaccio.

Cool, light and fresh

Zucchini Carpaccio is a beautiful dish we are serving at the Odyssey Bistro this Summer and it’s a great success. I love cooking and serving it in our cooking workshops. I think you will love it too. Zucchini Carpaccio is a very cool, light and fresh recipe that has helped us a lot in this hot Summer. With beautiful and simple vegetarian dishes like this around, you don’t need to eat meat, or at least much less.

All-purpose vegetable

In the farm we grow our own zucchini and of course now we have plenty. That’s really not a problem, because it’s a vegetable that you can prepare so many different dishes with. It has such a subtle flavour and a high water content, that you can think of it as the all-purpose vegetable. Fried or boiled with lemon and olive oil, sautéed with anything you can think of, in the oven, in moussaka or briam (Greek roasted vegetable dish), stuffed with egg and lemon sauce, grilled or raw in a salad or used as in this recipe; anything is possible.

Zucchini Carpaccio

It is very important that you put the Zucchini Carpaccio in the refrigerator for a while, so the taste gets better and better. I hope this recipe will refresh you on hot Summer days and is a delight on your lunch or dinner table!

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2 medium zucchinis
100 gram or 3,5-ounce Kefalograviera, Pecorino Romano or any goat cheese you like
1 cup feta cheese
1 tablespoon oregano
1 tablespoon thyme
Juice of ½ lemon
1 tablespoons of olive oil
Salt and pepper freshly ground


1. Slice the zucchini lengthwise with a mandolin or chef’s knife as thinly as you can.
2. Arrange the slices of zucchini on a large plate.
3. Drizzle with the lemon juice and marinate it like this in the fridge for at least 15 minutes.
4.Drizzle the Zucchini Carpaccio with the olive oil, top with slices of the Kefalograviera cheese, add crumbled feta and the herbs, then grind salt and the pepper on top.

Servings : 2 people
Ready in : 20 Minutes
Recipe Type : Vegetarian

2 Reviews Found

Katerina's Kouzina
Konstantina – 2021/08/30 at 02:17:

This is a ten star dish **********
I was able to buy Greek zucchini at local produce stand today and had to try this refreshing recipe!!!
This recipe was all you said it would be, tasty, thirst quenching, very light and delicious. Being Greek, I had to add some pitted kalamata olives, sliced kasseri and kefaloryri and baby sliced cherry tomatoes….absolute Heaven on a dish!!!! Thank you.
Now to find out what to do with all eggplants, will check your recipes…

Suzanne – 2021/09/01 at 15:11:

I love this fresh and easy recipe. Thank you!

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