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Zucchini Fennel Caparccio

Thin long ribbons of zucchini and thinly sliced fennel dressed with a lemon olive oil dressing. Topped with sourdough croutons, parsley, honey goat cheese and fennel fronds.
Servings 2


  • 2 Zucchini thinly sliced
  • 1 Fennel Bulb with Fonds
  • 1 cup Sourdough Croutons Recipe for Sourdough croutons: https://zezzacooks.com/easy-sourdough-croutons/
  • 1/4 cup Honey goat cheese crumbled
  • 2 tbsp Parsley chopped

Lemon Olive Oil Dressing

  • 1/2 Lemon freshly squeezed (about 4 tbsp)
  • 1/2 cup Extra Virgin Olive Oil
  • 2 tbsp Shallot minced
  • 1/4 tbsp Red Pepper Flakes
  • 1/4 tbsp Dried Dill
  • 1 Garlic Clove minced
  • Salt & Pepper


  • Using a sharp vegetable peeler, shave the zucchini lengthwise, creating very thin slices. Discard the first slice that is very dark green skin. Arrange the slices on a platter or plate.
  • Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop or thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice.
  • Top the fennel and zucchini with the lemon olive oil dressing, sourdough croutons, honey goat cheese crumbles and parsley.

Lemon Olive Oil Dressing

  • In a small jar or bowl, place the lemon juice, shallot, garlic, olive oil, dill, red pepper flakes, salt and pepper. Cover and shake well or whisk to blend. Pour the mixture evenly over the zucchini and fennel slices. Allow to sit for at least 15 minutes.
Author: Ashley Zezza
Cost: $25
Course: Appetizer, Dinner, Salad, Side Dish
Cuisine: American, Italian
Keyword: 10 minute meal, healthy salad, Spring Salads, Winter Salads