Zucchini Carpaccio
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Zucchini Carpaccio calories by ingredient
Introduction
Adapted from SkinnyTaste.com.This is a wonderfull light summer salad and a great way to use the abundance of zucchini from your garden. Use a mandolin or potato peeler to thinly slice the zucchini. Adapted from SkinnyTaste.com.
This is a wonderfull light summer salad and a great way to use the abundance of zucchini from your garden. Use a mandolin or potato peeler to thinly slice the zucchini.
Number of Servings: 4
Ingredients
-
2 medium zucchini, ends cut off and thinly sliced lengthwise
juice from one lemon
1 Tablespoon extra virgin olive oil
salt and fresh pepper
1 cup baby arugula
1 oz shaved parmesan cheese
Directions
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.