4 to 6 servings
30 minutes
Suitable for celiac, no oil, no sugar


  • 500 g pumpkin (Okaido or Mantovana are the best types)
  • 1 small ripe avocado
  • ½ limone
  • 4 zucchini
  • ¼ banana (optional)
  • a pinch of salt to taste
  • 2 tbsp balsamic vinegar


Wash and dry the zucchini. Cut them lengthwise in half and scoop out the pulp so as to construct the “canoes”. The emptying is done by cutting the inside in small squares that will be extracted and placed in a bowl (to then be used for the filling of the canoes)

Cut 30 thin slices of pumpkin and reduce them into squares. In a bowl combine with the previously cut zucchini squares.

Make the sauce by blending lemon, avocado, balsamic vinegar, a pinch of salt, pepper and other spices to taste.

Brush the inside of the zucchini boats with the sauce and mix the rest of the sauce with the squares of zucchini and pumpkin with which you will fill the canoes.

Decorate with raw pumpkin slices and parsley or colored sprouts.

Pumpkin carpaccio to do with the rest of the pumpkin:

Peel the raw pumpkin (you can try to do it with a potato peeler). Make pumpkin slices as thin and as large as possible. Arrange on a plate. Make a reduction of balsamic vinegar by letting 50g evaporate at very low heat until it thickens, combine it with 1 tsp of EVO oil, salt and pepper. Brush this on the pumpkin slices. Garnish with pomegranate seeds and salad leaves.

Variation: you can also make thin slices of raw beetroot and make a two colored carpaccio of pumpkin and beetroot.


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