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Zucchini Carpaccio Recipe
|Arugula||3 Bunch (300 gm)|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||To Taste|
|Parmesan cheese shavings||3 Tablespoon (Adjust Quantity As Needed)|
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 mg
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
(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.