Zucchini Carpaccio

6 15 87
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Zucchini Carpaccio
Health Highlights


2 medium Zucchini (ends trimmed, sliced 1/16th with mandolin)
4 tsp Extra virgin olive oil
1 pinch Salt and pepper
1 cup Arugula
1/4 cup Parmesan cheese, shredded
1/2 whole lemon(s) Lemon juice


Combine oil and lemon juice. Place a layer of zucchini to cover the bottom of a platter. Season with salt and pepper and drizzle with a little olive oil and lemon juice.

Repeat layering zucchini, salt, pepper, olive oil and lemon juice until all zucchini is used up. Let marinade for at least 10 minutes.

Right before serving, top with fresh arugula, shaved Parmesan and serve.

Nutrition Facts

Per Portion

Calories 87
Calories from fat 60
Calories from saturated fat 16.3
Total Fat 6.7 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.9 g
Cholesterol 4.5 mg
Sodium 136 mg
Potassium 285 mg
Total Carbohydrate 3.7 g
Dietary Fiber 1.1 g
Sugars 2.7 g
Protein 3.7 g

Dietary servings

Per Portion

Milk Alternative 0.1
Vegetables 1.7

Energy sources


Meal Type(s)