Zucchini Carpaccio
User Reviews
5.0
27 reviews
Excellent
Zucchini Carpaccio
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This light 5-ingredient zucchini carpaccio salad is this perfect summer side dish. You can serve this as an appetizer, side dish or even as a light lunch for 2.
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Ingredients
- 2 medium zucchini (ends cut off and sliced 1/16th with mandolin)
- 1/2 lemon
- 4 tsp extra virgin olive oil
- kosher salt (to taste and fresh black pepper)
- 1 cup baby arugula
- 1/4 cup Shaved parmesan
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Instructions
- 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.
- Repeat layering zucchini, salt, pepper, olive oil and lemon juice until all zucchini is used up. Let marinade for at least 10 minutes.
- Right before serving, top with fresh arugula, shaved Parmesan and serve.
Nutrition Information
Show Details
Serving
1/2 zucchini, 1/4 cup arugula, 2 tbsp shaved parm
Calories
81kcal
(4%)
Carbohydrates
5g
(2%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
5mg
(2%)
Sodium
90mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Serving | 1/2 zucchini, 1/4 cup arugula, 2 tbsp shaved parm | |
| Calories | 81kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 90mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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