Zucchini Carpaccio With Avocado

Carpaccio is an Italian dish traditionally made with raw meat or fish, but this vegetarian version with zucchini and avocado is a refreshing twist.

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: 8.

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Easy

Zucchini Carpaccio With Avocado

Cooking Method: No cooking required Cuisine: Italian Courses: Appetizer, Lunch, Salad 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

• 200 gram Zucchini
• 150 gram Avocado
• 2 teaspoon Lemon juice
• 2 tablespoon Extra virgin olive oil
• 10 gram Fresh basil leaves
• 1 pinch Salt
• 1 pinch Black pepper
• 30 gram Parmesan cheese

Instructions

1. Slice the zucchini into thin rounds.
2. Arrange the zucchini slices on a serving plate.
3. Slice the avocado and arrange it on top of the zucchini.
4. Drizzle lemon juice and olive oil over the zucchini and avocado.
5. Sprinkle fresh basil leaves, salt, and black pepper.
6. Let it rest for 30 minutes.
7. Grate Parmesan cheese on top before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 6g2%

Sugars 2g

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.