Italian carpaccio technique from 1950s Venice uses paper-thin raw slices—zucchini version requires mandoline precision under 1mm thickness.
Zucchini Carpaccio with Burrata and Smoked Almonds
Get ready to wow your holiday guests with this delightful Zucchini Carpaccio topped with creamy burrata and crunchy smoked almonds! This vibrant dish is not only a breeze to whip up, but each bite bursts with fresh flavors and textures. Perfect for festive gatherings, it’s a sure-fire way to kick off your Christmas feast in style!
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- handje Verse basilicum
- Rasp van 1 Citroen
- Peper en zout
- 1 Courgette
🫙Pantry Staples(2)
- Scheut Olijfolie
- 30 gr Pijnboompitten (1.06 oz)
🍯Sauces & Condiments(1)
- 2 tl pesto (10 ml)
📦Other(2)
- 1 bol Burrata
- 30 gr gerookte Amandelen (1.06 oz)
👨🍳 Instructions
- 1
Using a mandoline or cheese slicer, slice the zucchini thinly.
- 2
Heat olive oil in a grill pan and grill all slices with a pinch of salt and pepper.
- 3
Meanwhile, briefly toast the pine nuts in a dry pan.
- 4
Chop the basil and almonds roughly.
- 5
Arrange the zucchini in a circle on your plate.
- 6
Top with the burrata.
- 7
Finish with basil, pine nuts, almonds, lemon zest, a pinch of coarse sea salt, pepper, pesto, and olive oil.
💡 Pro Tips
- ✓Slice zucchini to exactly 1-2mm thickness using a mandoline because thicker slices won't cook evenly and thinner ones will become mushy and lose structural integrity.technique1-2mm thickness
- ✓Salt zucchini slices and let drain for 15-20 minutes before grilling to draw out excess moisture (up to 30% water content) preventing soggy carpaccio.timing15-20 minutes, 30% water reduction
- ✓Heat your grill pan to 400-425°F before adding zucchini so the high heat creates immediate Maillard browning while keeping the interior tender.equipment400-425°F
- ✓Remove burrata from refrigeration 30 minutes before serving because cold temperatures suppress fat molecules that carry flavor and create a less creamy mouthfeel.ingredient30 minutes
- ✓Toast almonds for 2-3 minutes in a dry pan at medium heat until they release oils and become fragrant, as heat activates volatile compounds that intensify nutty flavor by 40%.timing2-3 minutes, 40% flavor increase
Share this recipe
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Italian carpaccio technique from 1950s Venice uses paper-thin raw slices—zucchini version requires mandoline precision under 1mm thickness.
Zucchini Carpaccio with Burrata and Smoked Almonds
Get ready to wow your holiday guests with this delightful Zucchini Carpaccio topped with creamy burrata and crunchy smoked almonds! This vibrant dish is not only a breeze to whip up, but each bite bursts with fresh flavors and textures. Perfect for festive gatherings, it’s a sure-fire way to kick off your Christmas feast in style!
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- handje Verse basilicum
- Rasp van 1 Citroen
- Peper en zout
- 1 Courgette
🫙Pantry Staples(2)
- Scheut Olijfolie
- 30 gr Pijnboompitten (1.06 oz)
🍯Sauces & Condiments(1)
- 2 tl pesto (10 ml)
📦Other(2)
- 1 bol Burrata
- 30 gr gerookte Amandelen (1.06 oz)
👨🍳 Instructions
- 1
Using a mandoline or cheese slicer, slice the zucchini thinly.
- 2
Heat olive oil in a grill pan and grill all slices with a pinch of salt and pepper.
- 3
Meanwhile, briefly toast the pine nuts in a dry pan.
- 4
Chop the basil and almonds roughly.
- 5
Arrange the zucchini in a circle on your plate.
- 6
Top with the burrata.
- 7
Finish with basil, pine nuts, almonds, lemon zest, a pinch of coarse sea salt, pepper, pesto, and olive oil.
💡 Pro Tips
- ✓Slice zucchini to exactly 1-2mm thickness using a mandoline because thicker slices won't cook evenly and thinner ones will become mushy and lose structural integrity.technique1-2mm thickness
- ✓Salt zucchini slices and let drain for 15-20 minutes before grilling to draw out excess moisture (up to 30% water content) preventing soggy carpaccio.timing15-20 minutes, 30% water reduction
- ✓Heat your grill pan to 400-425°F before adding zucchini so the high heat creates immediate Maillard browning while keeping the interior tender.equipment400-425°F
- ✓Remove burrata from refrigeration 30 minutes before serving because cold temperatures suppress fat molecules that carry flavor and create a less creamy mouthfeel.ingredient30 minutes
- ✓Toast almonds for 2-3 minutes in a dry pan at medium heat until they release oils and become fragrant, as heat activates volatile compounds that intensify nutty flavor by 40%.timing2-3 minutes, 40% flavor increase