Zucchini Carpaccio, Spaghetti Style

I don’t often do raw. Strangely enough, I think it’s incredibly complicated.

It should be easy, since nothing gets cooked, right? Wrong.

I find raw “cooking” has way too many restrictions for my taste. I’m not saying that I don’t find the concept intiguing or interesting, far from there. In fact, my mom left a recipe book with me last month and I promised her, and myself, that I would take a look at it and try some of the recipes.

So far, I’ve looked at the pictures, and… well, they are amazing! Absolutely mouth watering.

But the recipes themselves? I don’t know… To be honest, I haven’t really registered. I’ll have to look again.

In fact, you’ve probably noticed that I don’t really put labels on my dishes, such as raw, or vegan, or gluten free… these are all things that I don’t like to worry about.

The only thing that counts for me is that what goes in the making of a dish is good for my body and as close as possible to what nature intended.

This dish here was not done with the intention of being a “raw” pasta dish replacement. I was only in the mood for a good zucchini carpaccio, and only after I plated it did I see a resemblance with a nice plate of spaghetti.

But does it really qualify as raw? Probably not, since I can’t guarantee that the goat cheese I used was raw. And how about sun dried tomatoes, or Kalamata olives… are those raw?

Frankly, I don’t know!

What I do know, however, is that this carpaccio is way tasty and comes together in no time at all. Providing that you have a mandolin handy, from start to finish, this gorgeous dinner will be on the table in less than 10 minutes!

Who’s gonna say no to that?

Certainly not me!


(Serves 2)

  • 2 large zucchinis
  • 50g sundried tomatoes, chopped
  • 45g walnuts, chopped
  • 12 large kalamata olives, pitted and chopped
  • 1 garlic clove, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp extra-virgin olive oil
  • 60g soft goat cheese, crumbled
  • Handful fresh parlsey, chopped


  1. Chop sun dried tomatoes, walnuts, Kalamata olives and parsley. Mince garlic.
  2. With the help of a mandolin, cut the zucchinis lengthwise into long thin strings.
  3. Add zucchini strings to a large mixing bowl, along with sun dried tomatoes, walnuts, Kalamata olives and minced garlic.
  4. Stir delicately until well combined.
  5. At the very last minute, add olive oil, salt and black pepper. Stir delicately, just to coat.
  6. Immediately transfer to serving plate and crumble goat cheese over top. Sprinkle chopped parsley and serve without delay, as zucchini tends to render water if you let it sit for too long.


  1. Holly says

    Sonia, you come up with the most interesting combinations. After Thanksgiving feasting for several days, this looks so light and healthy.

  2. says

    I have to say WOW. This meallooks great, and I am sure it tastes the same. Have to prepare it soon. Maybe I will just add another type of cheese, because I am not a big fan of goat cheese. Any ideas which one I could use to replace it? J.

    • says

      Hmmm, I dunno! Goat cheese does a lot for that meal. Maybe a mild blue? If you are a fan, of course. Or, just don’t use any cheese and add Brazil nuts, maybe, or raw cashews… or chickpeas, perhaps? Just let your imagination guide you!

  3. says

    i think this looks wonderful. i’ve made a variation before, but i love your additions of olives, sundried tomatoes and goat cheese…maybe because i’m greek?;)

  4. says

    This looks great! I am very intrigued by the raw food movement, but have no intention of eating that way full time by any other means….hah, ‘eating full time’, like it’s a job. Well, it’s everyone’s job! It’s interesting, because it brings up a big debate of when is your food most nutrient dense, and it really depends on how you cook it.

    I find that the prep time for raw stuff sometimes looks long. I’m hoping to check out a raw food fest this weekend, so hopefully that’s inspiring!

    You make me want goat cheese! Mmm.

    • says

      Totally agree. This is really what is discouraging me from eating raw more often. All the recipes require prep time, as in soaking, dehydrating, fermenting and what not. One would think that raw equals easier and quicker, but it seems like it’s quite the opposite. And is raw really better than slightly cooked? Not sure… and really not sure it’s worth all the extra effort.

      Goat cheese is yum! Now you make me want goat cheese again! :)

  5. Courtney says

    I was mere smittened by this recipe the second I stumble upon it via good ol’ Tastespotting, but I was just curious, if I don’t have a mandolin could I just substitute a potato peeler for the spaghetti?

    • says

      Hey Courtney! I guess you could do that, but the end result wouldn’t be the same. You’d end up with ribbons or very fat fettucine, more than spaghetti, but it would be very interesting and of course, the taste would still be the same. I’d definitely give it a try. Although I think you should seriously consider investing in a mandolin. There are some very inexpensive ones out there and they are a VERY handy tool to have in a kitchen. I know I could never be without mine! 😉


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