Summer Carpaccio with Summer Squash Blossoms

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Summer Carpaccio

Showcase those amazing late summer vegetables in this delicious dish that just screams freshness. This is more of a formula rather than a recipe, so get creative with your summer vegetables, fruits, blossoms, and herbs when presenting your garden carpaccio. Finish this platter of freshness with an infused olive oil and flaked sea salt.

This recipe is inspired by our Summer Vegetable Carpaccio in the Wicked Healthy Cookbook.


  • 10-12 Squash blossoms
  • 1 C vegan ricotta recipe, or Kite Hill ricotta
  • Vegan parm, finely grated
  • Knob of vegan butter
  • Your favorite in-season vegetables, such as heirloom tomatoes, zucchini, fennel, beets, peppers, kohlrabi, or other
  • favorites. – sliced thin with a knife or on mandolin
  • Freshly picked herbs of your choice such as parsley, basil, mint, etc – just torn or using small leaves
  • Onions, shallot or garlic paper-thin sliced
  • Really good olive oil or herb/garlic infused olive oil
  • Flaked sea salt
  • Fresh black pepper


  1. To stuff each squash blossom, gently tear the side of each blossom and remove the stamen (center of blossom), and fill with about a tablespoon or more of ricotta and parm, mixed. Twist the end to seal and set aside.
  2. Continue with all of the blossoms.
  3. In sauté pan, put on medium heat. Add a drizzle of oil and vegan butter. Place the stuffed blooms in and cook on each side for about 3 minutes.
  4. Remove and put on the plate. Set aside.
  5. Using a mandolin and knife, slice all your vegetables thin and arrange on a plate.
  6. Sprinkle fresh herb leaves and shave a bit of onion on top of the vegetables.
  7. Place the cooked blossoms around the plate.
  8. Drizzle olive oil, followed by a sprinkling of sea salt and pepper.


Serve with Tomato Habanero Jam

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