Zucchini Carpaccio
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2 medium zucchini, ends cut off and thinly sliced lengthwisejuice from one lemon1 Tablespoon extra virgin olive oilsalt and fresh pepper1 cup baby arugula1 oz shaved parmesan cheese
Use a mandolin or potato peeler to thinly slice the zucchini's lengthwise.
Whisk together the 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 of the olive oil and lemon juice. Repeat layering with zucchini, salt, pepper and olive oil and lemon juice until you are out of zucchini. Let marinade for at least 10 minutes.
Right before serving top with fresh arugula and shaved parmesan.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user IMNOWREADY.
Whisk together the 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 of the olive oil and lemon juice. Repeat layering with zucchini, salt, pepper and olive oil and lemon juice until you are out of zucchini. Let marinade for at least 10 minutes.
Right before serving top with fresh arugula and shaved parmesan.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user IMNOWREADY.
Nutritional Info Amount Per Serving
- Calories: 75.0
- Total Fat: 5.3 g
- Cholesterol: 4.8 mg
- Sodium: 196.7 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 1.4 g
- Protein: 3.3 g
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