Zucchini Carpaccio

Carpaccio is a dish of raw meat or fish, but this vegetarian version replaces the traditional ingredients with zucchini to create a refreshing and light appetizer.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 7.

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Easy

Zucchini Carpaccio

Cooking Method: Raw Cuisine: Italian Courses: Appetizer, Lunch Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 480

Best Season: Summer

Ingredients

Servings

• 2 medium Zucchini
• 1 juice of Lemon
• 2 tablespoon Extra virgin olive oil
• to taste shaved Parmesan cheese
• handful Fresh basil leaves
• pinch Salt
• to taste Black pepper

Instructions

1. Slice the zucchini into thin rounds.
2. Arrange the zucchini slices on a serving platter.
3. Drizzle the lemon juice and olive oil over the zucchini.
4. Season with salt and black pepper.
5. Let the zucchini rest for 30 minutes to marinate.
6. Top with shaved Parmesan cheese and fresh basil leaves.
7. Serve chilled.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 6g2%

Sugars 4g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.