tagAlt.Beef carpaccio no zucchini

Beef Carpaccio with Marinated Zucchini Ribbons and Roasted Tomatoes

A simple, flavor-packed Italian appetizer made with kitchen staples and the best summer produce.
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    • ( Scored 5 on 1 reviews )

Jessie C. Smith:

I usually lean more towards summer veggies during the warmer months, but every once in a while, you need a little meat protein and carpaccio is a grea...

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tagAlt.Beef carpaccio no zucchini

Welcome the warmth of summer with this vibrant and elegant Beef Carpaccio, skillfully paired with fresh zucchini and oven-roasted tomatoes. This dish is a symphony of textures and flavors, perfect for those seeking a protein-packed meal that remains light and crisp, even on the hottest days.

This refreshing recipe draws inspiration from classic Italian cuisine, where quality ingredients are elevated through simplicity. Whether you're hosting a garden party or just looking for a quick lunch, you'll be delighted at how easily this carpaccio comes together using pantry staples and seasonal produce.

The roasted tomatoes add a sweet, slightly smoky depth to the delicate, thinly sliced beef, while raw zucchini ribbons contribute a subtle crunch and a beautiful contrast in color. The interplay between these elements creates a balanced, sophisticated salad that’s both visually appealing and deliciously satisfying.

Drizzle the ensemble with fragrant extra-virgin olive oil and sprinkle with flaky sea salt to accentuate every note of flavor. With just a handful of steps, you’ll recreate the allure of an Italian summer evening right at your own table. For more seasonal recipes and culinary inspiration, browse our extensive Italian Recipe Collection and discover how to infuse your menus with the best of regional Italian cooking.

 

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Ingredients

for 4 servings

Carpaccio with Zucchini and Tomatoes Ingredients

  • Beef round 320 grams
  • Zucchini 2
  • Cherry Tomato 100 grams
  • Parmesan Cheese (whole) 80 grams
  • Extra-virgin olive oil as needed
  • Lemon Juice as needed
  • Salt and Pepper as needed
  • Lemon Zest as needed

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Preparation

for 4 servings

Step

1

Of 3

Roast the Tomatoes for a Sweet, Smoky Layer

Begin by slicing your cherry tomatoes in half. Arrange them in a medium sauté pan and season generously with extra-virgin olive oil, sea salt, and freshly cracked black pepper.

Cook over medium-high heat until the tomato skins start to darken and gently blister. This quick roasting imparts a subtle smoky aroma, offering a delightful counterpoint to the delicate beef.

Once roasted, take the tomatoes off the heat and set aside to cool. These will be the juicy, flavorful highlight of your carpaccio plate.

Step

2

Of 3

Prepare and Season the Beef Carpaccio

Extract the juice and zest from a fresh, untreated lemon; keep these aside for marinating the zucchini later.

Ask your trusted butcher to slice your beef fillet or sirloin into ultra-thin sheets—ideally, have them machine-sliced for the classic carpaccio texture. This traditional method, born in Venice in the 1950s, pays homage to the dish’s creator, Giuseppe Cipriani.

Arrange the beef slices in a single layer on your serving platter. Season lightly with the same blend of olive oil, salt, and pepper used for the tomatoes, ensuring each slice is delicately coated for maximum flavor infusion.

Step

3

Of 3

Assemble with Marinated Zucchini and Finish

Using a standard vegetable peeler, shave the zucchini lengthwise into thin, translucent ribbons—these will add freshness and crunch to your dish.

Combine the zucchini ribbons with the reserved lemon juice and zest, and sprinkle with finely chopped fresh parsley. Allow the zucchini to marinate for at least 30 minutes; this not only enhances the flavor but also gives the ribbons a tender, appealing texture.

To serve, arrange the seasoned beef carpaccio on individual plates. Top with a generous nest of marinated zucchini ribbons. The citrus marinade from the zucchini will gently season the beef, but feel free to add a final pinch of sea salt and a crack of black pepper to taste.

Finish by scattering the cooled roasted tomatoes over the salad and drizzling with a final flourish of extra-virgin olive oil. Serve immediately to enjoy the freshness and harmony of flavors at their peak.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

J

Jessie C. Smith Monday 17th of May 2021

Summer lovin'

I usually lean more towards summer veggies during the warmer months, but every once in a while, you need a little meat protein and carpaccio is a great way to hit your meat cravings (if you've got 'em). Thinly sliced with dressed veggies, and I'm good for the week.

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