Zucchini Carpacchio

Zucchini Carpacchio takes around 20 minutes from beginning to end. One serving contains 251 calories, 11g of protein, and 22g of fat. This recipe serves 4. For $1.1 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It works well as a reasonably priced side dish. Head to the store and pick up zucchini, kosher salt, olive oil, and a few other things to make it today. This recipe is liked by 43 foodies and cooks. It is brought to you by A Healthy Life for Me. It is a good option if you're following a gluten free and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is good. Similar recipes include 7 Great Zucchini Pastas Plus Zucchini and Chicken Sausage Penne Pasta, Naptime Chef Favorite Zucchini Bread (or Zucchini Muffins), and Zucchini Taco Shells with Beef and Zucchini-Tomato Salsa.

Servings: 4

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Thinly slice zucchini with a mandolin.Arrange slices on a plate, overlapping edges slightly.Grind fresh pepper over top, sprinkle salt and drizzle with olive oil.Sprinkle a generous amount of Parmesan cheese to cover and sprinkle herbs.I let it sit for about 15 minutes so the olive oil could soak into the Zucchini

 

Step by step:

1. Thinly slice zucchini with a mandolin.Arrange slices on a plate, overlapping edges slightly.Grind fresh pepper over top, sprinkle salt and drizzle with olive oil.Sprinkle a generous amount of Parmesan cheese to cover and sprinkle herbs.I let it sit for about 15 minutes so the olive oil could soak into the Zucchini

Nutrition Information:

covered percent of daily need