Skip to main content

Chef Megan Mitchell

Online Cookbook

Zucchini Carpaccio with Chive Blossoms

  • Serves: 2
  • Complexity: easy
  • Print
Zucchini Carpaccio with Chive Blossoms


  • 1 large zucchini, preferably organic
  • High quality olive oil
  • 3-4 chive blossoms
  • 2 tbsp. finely minced chives
  • Flakey sea salt, such as Maldon
  • Freshly cracked black pepper
  • 1 lemon, cut into wedges


  1. Using a mandoline set to about 1/8-inch thick, thinly slice the zucchini into rounds.

  2. Layer the zucchini on a large, flat plate or platter in circle around the edges, overlapping the rounds. Follow the same sequence working your way to the middle of the plate/platter until it’s fully covered or you’ve used all of the rounds.

  3. Drizzle with the olive oil followed by a sprinkling of chives blossoms, minced chives, flakey sea salt and pepper. Squeeze the lemon over right before eating.

    Recipe Courtesy of Megan Mitchell

Leave a comment

Please login to leave a comment.