Directions:
- Directions:
- Use an adjustable-blade slicer
- Cut zucchini diagonally into paper-thin slices with slicer.
- Arrange slices, overlapping slightly, in 1 layer on 4 plates.
- Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
- Whisk together olive oil and lemon juice in a small bowl, then drizzle over zucchini.
- Sprinkle with sea salt, pepper to taste, and pine nuts.
- Let stand 10 minutes to soften zucchini and allow flavors to develop.
- Just before serving, use a vegetable peeler to shave cheese to taste over zucchini.
- Makes 4 first-course servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.16 Kcal (750 kJ) | ||
| Calories from fat | 131 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.56g | 22% | |
|---|---|---|---|
| Sodium | 154.94mg | 6% | |
| Potassium | 684.74mg | 15% | |
| Total Carbs | 6.63g | 2% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 6g | 12% | |
| Vitamin C | 45.5mg | 76% | |
| Vitamin A | 1mg | 33% | |
| Iron | 118.8mg | 660% | |
| Calcium | 537mg | 54% | |
| Amount Per 100 g | |||
| Calories | 112.86 Kcal (473 kJ) | ||
| Calories from fat | 82.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.17g | 22% | |
|---|---|---|---|
| Sodium | 97.61mg | 6% | |
| Potassium | 431.38mg | 15% | |
| Total Carbs | 4.18g | 2% | |
| Sugars | 0.26g | 2% | |
| Dietary Fiber | 2.16g | 14% | |
| Protein | 3.78g | 12% | |
| Vitamin C | 28.7mg | 76% | |
| Vitamin A | 0.6mg | 33% | |
| Iron | 74.8mg | 660% | |
| Calcium | 338.3mg | 54% | |
* 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.
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