Directions:
- Trip the zucchini and cut it in paper-thin slices, using a sharp knife or a mandolin. Arrange in a circular pattern (starting from the outside and working your way in, each slice overlapping the previous one) on individual plates. Sprinkle the cheese over the slices.
- Whisk together the vinegar and olive oil in a small bowl and drizzle over the zucchini and cheese. Sprinkle with thyme, salt, and pepper. Cover with plastic wrap and let stand at room temperature for 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.27 Kcal (642 kJ) | ||
| Calories from fat | 134.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.97g | 23% | |
|---|---|---|---|
| Cholesterol | 14.88mg | 5% | |
| Sodium | 49.44mg | 2% | |
| Potassium | 34.59mg | 1% | |
| Total Carbs | 0.59g | 0% | |
| Sugars | 0.33g | 1% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 4.58g | 9% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 129.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 439.59 Kcal (1840 kJ) | ||
| Calories from fat | 386.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.93g | 23% | |
|---|---|---|---|
| Cholesterol | 42.69mg | 5% | |
| Sodium | 141.81mg | 2% | |
| Potassium | 99.19mg | 1% | |
| Total Carbs | 1.7g | 0% | |
| Sugars | 0.95g | 1% | |
| Dietary Fiber | 0.32g | 0% | |
| Protein | 13.15g | 9% | |
| Vitamin C | 7.2mg | 4% | |
| Iron | 1.2mg | 2% | |
| Calcium | 371.8mg | 13% | |
* 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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