Zucchini Carpaccio Recipe

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Ingredients:

Serving

Directions:

Trim ends of zucchini and slice diagonally into wafer-thin rounds. Place in bowl.
Combine the olive oil, lemon juice and zest and season with salt and pepper.
Pour mixture over zucchini and leave for 5 minutes.
Pile arugula onto serving plates, then top with zucchini.
Top with the shaved parmesan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	227.13 Kcal (951 kJ)
Calories from fat	158.63 Kcal
		% Daily Value*
Total Fat	17.63g	27%
Cholesterol	12.85mg	4%
Sodium	317.96mg	13%
Potassium	864.19mg	18%
Total Carbs	7.48g	2%
Sugars	1.24g	5%
Dietary Fiber	2.56g	10%
Protein	12.57g	25%
Vitamin C	62.2mg	104%
Iron	2.2mg	12%
Calcium	318.5mg	32%

Amount Per 100 g
Calories	98.11 Kcal (411 kJ)
Calories from fat	68.52 Kcal
		% Daily Value*
Total Fat	7.61g	27%
Cholesterol	5.55mg	4%
Sodium	137.34mg	13%
Potassium	373.28mg	18%
Total Carbs	3.23g	2%
Sugars	0.53g	5%
Dietary Fiber	1.1g	10%
Protein	5.43g	25%
Vitamin C	26.9mg	104%
Iron	0.9mg	12%
Calcium	137.6mg	32%

* 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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