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Zucchini Carpaccio

Zucchini Carpaccio recipe

Carpaccio is an Italian dish typically made with raw meat or fish, but this vegetarian version uses zucchini instead.

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.

Cooking Method
Cuisine
Courses , ,
Difficulty Beginner
Time
Prep Time: 15 min Rest Time: 30 min Total Time: 45 mins
Servings 4
Calories 320
Best Season Summer
Ingredients
  • 2 medium Zucchini
  • 1 juice of Lemon
  • 2 tablespoon Olive oil
  • 1/4 cup shaved Parmesan cheese
  • to taste leaves Fresh basil
  • to taste Salt
  • to taste Black pepper
Instructions
  1. Slice the zucchini very thinly using a mandoline or a sharp knife.
  2. Arrange the zucchini slices on a serving platter.
  3. Drizzle the lemon juice and olive oil over the zucchini slices.
  4. Season with salt and black pepper.
  5. Let the zucchini marinate for about 30 minutes.
  6. Top with shaved Parmesan cheese and fresh basil leaves.
  7. Serve chilled.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 80kcal
% Daily Value *
Total Fat 6g10%
Total Carbohydrate 5g2%
Sugars 3g
Protein 2g4%

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

Read it online: https://for-vegan.com/recipe/zucchini-carpaccio/