Directions:
- Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks. Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.65 Kcal (673 kJ) | ||
| Calories from fat | 99.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.07g | 17% | |
|---|---|---|---|
| Cholesterol | 19.27mg | 6% | |
| Sodium | 458.9mg | 19% | |
| Potassium | 101.41mg | 2% | |
| Total Carbs | 4.78g | 2% | |
| Sugars | 1.39g | 6% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 10.89g | 22% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 0.9mg | 5% | |
| Calcium | 351.8mg | 35% | |
| Amount Per 100 g | |||
| Calories | 239.61 Kcal (1003 kJ) | ||
| Calories from fat | 148.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.51g | 17% | |
|---|---|---|---|
| Cholesterol | 28.75mg | 6% | |
| Sodium | 684.48mg | 19% | |
| Potassium | 151.26mg | 2% | |
| Total Carbs | 7.13g | 2% | |
| Sugars | 2.07g | 6% | |
| Dietary Fiber | 1.07g | 3% | |
| Protein | 16.24g | 22% | |
| Vitamin C | 12.5mg | 14% | |
| Iron | 1.3mg | 5% | |
| Calcium | 524.7mg | 35% | |
* 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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