Zucchini Carpaccio Recipe

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Ingredients:

Serving

4 young zucchini (about 6 each)
1/4 small head finely shredded iceberg lettuce
1/4 cup coarsely chopped spearmint, leaves
1/4 cup oil
3 tbsp fresh lemon juice
salt & freshly ground black pepper

Directions:

Split the zucchinis lengthwise, then cut crosswise into 1/8 slices. Place in bowl.
Add lettuce and chopped mint. Combine well.
Whisk oil, lemon juice, salt and pepper well. Pour over veggies. Mix.
Can be eaten right away or chilled about 1/2 hour.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	135 Kcal (565 kJ)
Calories from fat	123.65 Kcal
		% Daily Value*
Total Fat	13.74g	21%
Sodium	7.23mg	0%
Potassium	161.94mg	3%
Total Carbs	3.05g	1%
Sugars	1.02g	4%
Dietary Fiber	1.24g	5%
Protein	1.01g	2%
Vitamin C	10.7mg	18%
Iron	1.5mg	8%
Calcium	31.7mg	3%

Amount Per 100 g
Calories	166.38 Kcal (697 kJ)
Calories from fat	152.39 Kcal
		% Daily Value*
Total Fat	16.93g	21%
Sodium	8.91mg	0%
Potassium	199.58mg	3%
Total Carbs	3.76g	1%
Sugars	1.25g	4%
Dietary Fiber	1.53g	5%
Protein	1.24g	2%
Vitamin C	13.2mg	18%
Iron	1.8mg	8%
Calcium	39.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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