Meatless Monday: Station 4′s Zucchini Carpaccio

As we pay greater attention to where our food comes from, our health and the health of what we’re consuming, even the most carnivorous eaters are taking a break from meat – at least occasionally. Of course, it can be challenging to follow Meatless Monday, the international campaign to eat vegetarian on Mondays, without making it Carb-Lovers’ Monday. So we’ve turned to area chefs for a little inspiration. Today, Chef Orlando Amaro from Station 4, dishes up a zucchini carpaccio.

Zucchini Carpaccio


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground pepper
  • 1 pound small green and yellow zucchini, sliced 1/8 inch thick on the diagonal with a mandoline
  • 1 bunch arugula (1/4 pound), large stems discarded
  • 1 ounce Parmesan, shaved (1 cup)


  1. In a medium bowl, whisk the olive oil with the lemon juice and season with salt and pepper.
  2. Add the zucchini and toss well; let stand for 3 minutes.
  3. Arrange the zucchini slices, overlapping them slightly, on a platter.
  4. Add the arugula to the bowl and toss with the dressing, then mound on the zucchini.
  5. Scatter the Parmesan over the top and serve.
  • PhilipHades

    Unfortunately Parmesan cheese isn’t vegetarian, it’s made with veal rennet