Zucchini Carpaccio Recipe

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Zucchini Carpaccio
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  1. Trim ends of zucchini and slice diagonally into wafer-thin rounds. Place in bowl.
  2. Combine the olive oil, lemon juice and zest and season with salt and pepper.
  3. Pour mixture over zucchini and leave for 5 minutes.
  4. Pile arugula onto serving plates, then top with zucchini.
  5. Top with the shaved parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 227.13 Kcal (951 kJ)
Calories from fat 158.63 Kcal
% Daily Value*
Total Fat 17.63g 27%
Cholesterol 12.85mg 4%
Sodium 317.96mg 13%
Potassium 864.19mg 18%
Total Carbs 7.48g 2%
Sugars 1.24g 5%
Dietary Fiber 2.56g 10%
Protein 12.57g 25%
Vitamin C 62.2mg 104%
Iron 2.2mg 12%
Calcium 318.5mg 32%
Amount Per 100 g
Calories 98.11 Kcal (411 kJ)
Calories from fat 68.52 Kcal
% Daily Value*
Total Fat 7.61g 27%
Cholesterol 5.55mg 4%
Sodium 137.34mg 13%
Potassium 373.28mg 18%
Total Carbs 3.23g 2%
Sugars 0.53g 5%
Dietary Fiber 1.1g 10%
Protein 5.43g 25%
Vitamin C 26.9mg 104%
Iron 0.9mg 12%
Calcium 137.6mg 32%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
  • 6

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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