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