Zucchini Carpaccio
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 174
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 12
- Cholesterol
- 19
- Sodium
- 403
- Total: 15 min
- Prep: 15 min
Ingredients
2 medium zucchini
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
1 leek, white part only, sliced thinly
1/4 pound piece Parmesan
Fresh mint leaves, for garnish
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.