Zucchini Carpaccio Recipe

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Ingredients:

Serving

Directions:

Cut the zucchini lengthwise with a mandolin very thin.
Place the zucchini in a bowl with the sliced leeks; season with salt and pepper.
Drizzle over the olive oil and lemon juice.
Mix gently.
At this point you can refrigerate the dish to let the flavors blend.
When ready to serve, place on serving dish and top with shaved slices of parmesan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	127.63 Kcal (534 kJ)
Calories from fat	79.71 Kcal
		% Daily Value*
Total Fat	8.86g	14%
Cholesterol	15.42mg	5%
Sodium	386.42mg	16%
Potassium	76.94mg	2%
Total Carbs	3.55g	1%
Sugars	1.03g	4%
Dietary Fiber	0.41g	2%
Protein	8.66g	17%
Vitamin C	4.8mg	8%
Iron	0.6mg	4%
Calcium	280.3mg	28%

Amount Per 100 g
Calories	250.33 Kcal (1048 kJ)
Calories from fat	156.35 Kcal
		% Daily Value*
Total Fat	17.37g	14%
Cholesterol	30.24mg	5%
Sodium	757.92mg	16%
Potassium	150.9mg	2%
Total Carbs	6.96g	1%
Sugars	2.02g	4%
Dietary Fiber	0.81g	2%
Protein	16.98g	17%
Vitamin C	9.5mg	8%
Iron	1.2mg	4%
Calcium	549.8mg	28%

* 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.

Tastes

salty
savory
bitter
sweet

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