
How To Make Zucchini Carpaccio
A meat-free appetizer, this nutritious zucchini carpaccio is made with thinly-sliced zucchini and well-seasoned with natural ingredients.
Serves:
Ingredients
- 2medium zucchini,ends cut off and sliced 1/16th with mandolin
- ½lemon
- 4tspextra virgin olive oil
- kosher salt and fresh black pepper,to taste
- 1cupbaby arugula
- ÂĽcupparmesan,shaved
Instructions
-
Combine oil and lemon juice. Place a layer of zucchini to cover the bottom of a platter. Season with salt and pepper and drizzle with a little olive oil and lemon juice.
-
Repeat layering zucchini, salt, pepper, olive oil, and lemon juice until all zucchini is used up. Let marinate for about 10 minutes.
-
Right before serving, top with fresh arugula and shaved Parmesan. Serve.
Nutrition
- Calories:Â 96.30kcal
- Fat:Â 7.26g
- Saturated Fat:Â 2.24g
- Monounsaturated Fat:Â 4.00g
- Polyunsaturated Fat:Â 0.63g
- Carbohydrates:Â 4.32g
- Fiber:Â 1.30g
- Sugar:Â 2.74g
- Protein:Â 4.67g
- Cholesterol:Â 6.32mg
- Sodium:Â 281.55mg
- Calcium:Â 132.01mg
- Potassium:Â 285.37mg
- Iron:Â 0.57mg
- Vitamin A: 31.19µg
- Vitamin C:Â 21.63mg
Have your own special recipe to share? Submit Your Recipe Today!