Zucchini Carpaccio Rolls


Yields: 4 servings
  • 8 Zucchinis, young and firm
  • 2 tablespoons Olive oil
  • 2 cups Arugula nicely packed
  • ¾ cup Shaved Parmesan Cheese
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Lemon juice, fresh
  • 2 tablespoons Grape seed oil
  • ½ tablespoon Truffle Oil
  • ½ to 1 tablespoon Truffle chopped (optional)
  • Salt and pepper


PreparationGrill Zucchini

Trim the two ends of the zucchinis but leave the skin on . Using a mandolin, slice the zucchinis, longwise into stripes ¼ inch thick. Toss with olive oil, salt and pepper. Lightly grill each side until just tender. Set aside, allow to cool.

Prepare the vinaigrette, by adding mustard and lemon juice into a small  bowl. Whisk in the grape seed oil and season with salt and pepper.

Using a medium size bowl toss the arugula with the shaved Parmesan cheese, lemon vinaigrette, truffle oil, and chopped truffle. Season with salt and pepper. Reserve a little Parmesan cheese for garnish.

On a cutting board lay out and slightly overlapping four long strips of grilled zucchini. Grab a small handful of the arugula and place it crosswise on the zucchinis. Organize it neatly and start rolling the zucchini to create a wrap, slightly tight. Using a knife cut the arugula zucchini roll up in half. This will create 2 bite size pieces that can stand up on its own. Continue with the rest of the zucchini and arugula. One all the roll ups are done place them on a platter and top each piece with a small slice of Parmesan cheese. Serve immediately.