• Ingredients: 25
  • Serves: 4

Zucchini carpaccio with garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs, special equipment: a japanese benriner** or other adjustable-blade slicer.


  • Garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs
  • Special equipment: a Japanese Benriner** or other adjustable-blade slicer

For sauce

  • 1 1/2 tbsps. unsalted butter
  • 1 1/2 tbsps. all-purpose flour
  • 2 cups whole milk
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • Pinch of freshly grated nutmeg
  • 3/4 oz finely grated Pecorino Romano or Parmigiano-Reggiano

For cannelloni

  • Special equipment: a 13- by 9- by 2-inch ceramic baking dish or other shallow 3-qt flameproof baking dish

For salad

  • Special equipment: a muffin pan with 12 muffin cups

Salad topping

  • 8 cups loosely packed assorted mixed greens, including arugula and frisée
  • 2 tbsps. extra-virgin olive oil
  • 1/2 tsp. fine sea salt
  • 2 oz. Parmesan cheese, shaved with vegetable peeler
  • 6 large fresh basil leaves

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.

    For this step you will need

  2. Step 2 Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts.

    For this step you will need

  3. Step 3 Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.

    For this step you will need

  4. Step 4 *Available at specialty produce markets and some supermarkets. **Available at Asian markets, some cookware shops, and Uwajimaya (800-899-1928).