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Zucchini Carpaccio

Diet.Chef's picture
Ingredients
  Arugula 3 Bunch (300 gm)
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs)
  Lemons 2
  Freshly ground black pepper To Taste
  Zucchini 3 Medium
  Parmesan cheese shavings 3 Tablespoon (Adjust Quantity As Needed)
  Salt To Taste
Directions

Slice the zucchini lengthwise as thin as possible.
(A mandolin is helpful.) Rinse and dry the arugula.
Drizzle a little of the olive oil over the arugula, then squeeze the juice from 1 lemon on top.
Toss with salt and pepper.
Arrange the arugula on 6 plates.
Place the raw zucchini slices in a single layer over the arugula to cover it completely.
Drizzle the zucchini with a little more olive oil and juice from the remaining lemon.
Sprinkle with salt and pepper, then top with Parmesan cheese.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Snack
Dish: 
Salad
Ingredient: 
Zucchini
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Servings: 
6

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4.141175
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 174 Calories from Fat 134

% Daily Value*

Total Fat 15 g22.5%

Saturated Fat 2.2 g11.2%

Trans Fat 0 g

Cholesterol 6.6 mg2.2%

Sodium 202.2 mg8.4%

Total Carbohydrates 7 g2.4%

Dietary Fiber 2.7 g10.9%

Sugars 2.6 g

Protein 5 g11%

Vitamin A 28% Vitamin C 62.2%

Calcium 18.9% Iron 7.2%

*Based on a 2000 Calorie diet

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Zucchini Carpaccio Recipe