Zucchini Carpaccio Recipe

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Amy
Amy January 12, 2021
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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.

Preparation: 20 minutes
Cooking:
Marinate Time: 10 minutes
Total: 30 minutes
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
  • ¼cupparmesan,shaved

Instructions

  1. 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.

  2. Repeat layering zucchini, salt, pepper, olive oil, and lemon juice until all zucchini is used up. Let marinate for about 10 minutes.

  3. Right before serving, top with fresh arugula and shaved Parmesan. Serve.

Nutrition

  • Calories: 96.30kcal
  • Fat: 7.26g
  • Saturated Fat: 2.24g
  • Monounsaturated Fat: 4.00g
  • Polyunsaturated Fat: 0.63g
  • Carbohydrates: 4.32g
  • Fiber: 1.30g
  • Sugar: 2.74g
  • Protein: 4.67g
  • Cholesterol: 6.32mg
  • Sodium: 281.55mg
  • Calcium: 132.01mg
  • Potassium: 285.37mg
  • Iron: 0.57mg
  • Vitamin A: 31.19µg
  • Vitamin C: 21.63mg
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