The Best Zucchini Carpaccio with Burrata and Toasted Pine Nuts

A fun twist on a favorite summer garden vegetable; my Zucchini Carpaccio is a delicious and easy to make appetizer or light meal. Paired with burrata cheese and toasted pine nuts, thinly sliced zucchini never tasted so good!

Keto Zucchini Carpaccio with Buratta

What is zucchini carpaccio

If you are familiar with sides like Beef Carpaccio (thinly sliced, raw beef), zucchini carpaccio is the vegetarian version. Simply stated it’s very thinly sliced or shaved zucchini — and it’s DELICIOUS!

I have to admit, I am a little embarrassed to admit that I JUST started eating RAW zucchini. I completely and utterly feel like I missed out for all those years previous.

And adding insult to injury, I ALSO just fell in love with Burrata cheese.

Oy Vey.

I guess I’ve been living under a rock….

or just in very rural South Western Pennsylvania, which is kinda the same thing.

Regardless of how late to the game I am, it doesn’t change how amazing both raw zucchini and Burrata cheese is!

I first had burrata cheese at a local Italian Restaurant as a part of an appetizer. They served it on top of a bowl of alfredo sauce with a drizzle of pesto, enjoyed on crostini. Needless say all that cheese and pesto was simply Devine.

Finding Burrata a our local grocery store this spring was such a treat. I’ve been enjoying it regularly ever since. For those of you whom haven’t had the experience yet, the easiest way to describe Burrata is basically fresh mozzarella wrapped around a creamy center of soft cheese (like ricotta). Think of it as the poached egg version of fresh mozzarella.

Trust me, if you’re a cheese person, you haven’t lived until you’ve experienced Burrata.

Keto Zucchini Carpaccio with Buratta and Toasted Pine Nuts {Vegetarian}

And this dish is simply BEAUTIFUL, don’t ya think?!?

How to thinly slice Zucchini

The key is finely slicing your zucchini, while you can def do it with a knife that’s not my jam. I’m a mandolin gal. Nothing will get your slices uniformly, nearly shaved, thinly sliced as a mandolin. And THIS MANDOLIN is budget friendly ($20) but ditch the food holder and grab THIS CUT GLOVE instead.

because #SafetyFirst

I bought mine thinking that I’d try it out but ultimately upgrade to a “better” one soon enough.. that was years ago! I’m still 100% happy with my $20 mandolin. 

Keto Zucchini Carpaccio with Buratta and Toasted Pine Nuts {Vegetarian}

Don’t skip this step: Layer your thin slices of zucchini on paper towel and lightly sprinkle with sea salt to draw out the moisture, let the magic happen for about 15 minutes.

Keto Zucchini Carpaccio with Buratta and Toasted Pine Nuts {Vegetarian}

How to make Zucchini Carpaccio

Whether you’re making a platter for 2 or a small plate for a snack, my Zucchini Carpaccio with Burrata and Toasted Pine Nuts is  beautiful and delicious dish that’s low in carbs; Keto & Vegetarian friendly!

Keto Zucchini Carpaccio with Buratta and Toasted Pine Nuts {Vegetarian}

The flavors and textures of this Zucchini Carpaccio with Burrata and Toasted Pine Nuts can’t be beat! You’re going to LOVE this recipe!

Keto Zucchini Carpaccio with Buratta

Keto Zucchini Carpaccio with Buratta and Toasted Pine Nuts

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Servings: 2 servings



  • Thinly slice (preferably using a mandolin) zucchini. Arrange on a paper towel lined plate and lightly salt. Cover with additional paper towel. You can place multiple layers on the same plate with paper towel in-between. Let sit for 15-30 minutes, for the excess liquid to be released from the zucchini slices.
  • In a small skillet over low heat, lightly toast pine nuts, stirring every 15-30 seconds. Don’t walk away they will burn. Keep tossing and stirring until lightly browned. Set aside and allow to cool.
  • Arrange slices of zucchini on a plate, top with buratta cheese, fresh lemon juice, olive oil, basil and toasted pine nuts. Season to taste with sea salt, black pepper and crushed red pepper.


Calories: 418kcal | Carbohydrates: 7g | Protein: 11g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 16g | Sodium: 11mg | Potassium: 434mg | Fiber: 2g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 23.1mg | Calcium: 180mg | Iron: 2mg
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!
Keto Zucchini Carpaccio with Buratta and Toasted Pine Nuts {Vegetarian}








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One Comment

  1. I have just started cooking again….and I love your receipts for Everything !!! At 75 years old, I enjoy trying the new quick dishes as well as the ‘ long -cooked ‘ ones. Such a variety of delicious healthy foods….I am delighted to find you..

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