Zucchini Carpaccio

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Serves4 ()
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Directions

  1. Grate zest from the lemon and squeeze ¼ cup juice.
  2. Trim ends off the zucchini. With vegetable peeler, shave zucchini lengthwise to form ribbons and place in a large bowl.
  3. Add lemon juice and oil to zucchini. Season with salt and pepper to taste. Toss until well coated. Transfer zucchini to a platter, drizzling with any liquid in bottom of bowl. Shave the Parmesan over the zucchini and sprinkle with the zest.
Nutrition Facts
Zucchini Carpaccio
Amount Per Serving
Calories 209 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 12mg 4%
Sodium 261mg 11%
Potassium 484mg 14%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 6g 12%
Vitamin A 39%
Vitamin C 54%
Vitamin D0%
Calcium 12%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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