Zucchini Carpaccio

Carpaccio is a dish of raw meat or fish that is thinly sliced or pounded thin. The term ‘carpaccio’ originated from the Italian painter Vittore Carpaccio, known for his use of vibrant red colors, which resembled the raw meat in the dish.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 7.

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Easy

Zucchini Carpaccio

Cooking Method: Raw Cuisine: Italian Courses: Appetizer, Lunch Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 480

Best Season: Summer

Ingredients

Servings

• 2 medium-sized Zucchini
• 1 juice of Lemon
• 2 tablespoon Olive Oil
• To taste shaved Parmesan Cheese
• To garnish leaves Fresh Basil
• to taste Salt
• to taste Black Pepper

Instructions

1. Slice the zucchini thinly using a mandoline or a sharp knife.
2. Arrange the zucchini slices on a serving plate.
3. Drizzle the lemon juice and olive oil over the zucchini slices.
4. Season with salt and black pepper.
5. Let the zucchini marinate for 30 minutes.
6. Garnish with shaved Parmesan cheese and fresh basil leaves.
7. Serve chilled.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 6g2%

Sugars 3g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.