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Zucchini Carpaccio Recipe

Zucchini Carpaccio
Zucchini Carpaccio
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Zucchini Carpaccio Recipe

Zucchini Carpaccio

his light summer 5-ingredient zucchini salad is this perfect summer side dish. You can serve this as an appetizer, side dish or even as a light lunch for two.

Nutrition:

Amount Per Serving

Smart Points:2

Points +:2

Calories:81

Total Fat:6g

Saturated Fat:g

Cholesterol:mg

Sodium:90mg

Carbohydrates:5g

Fiber:2g

Sugar:2g

Protein:3g

 

Ingredients

2 medium zucchini, ends cut off and sliced 1/16th with mandolin

1/2 lemon

4 tsp extra virgin olive oil

kosher salt, to taste and fresh black pepper

1 cup baby arugula

1/4 cup shaved Parmesan

Instructions

Combine oil and lemon juice. Place a layer of zucchini to cover the bottom of a platter. Season with salt and pepper and drizzle with a little olive oil and lemon juice.

Repeat layering zucchini, salt, pepper, olive oil and lemon juice until all zucchini is used up. Let marinade for at least 10 minutes.

Right before serving, top with fresh arugula, shaved Parmesan and serve.

 

Keywords: Zucchini Carpaccio

Written by antoine

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