Zucchini Carpaccio Recipe

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Zucchini Carpaccio
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Ingredients:

Directions:

  1. Slice zucchini into very thin rounds.
  2. Overlap zucchini disks in 1 layer on a plate;
  3. Season with salt and pepper.
  4. Drizzle over the olive oil and lemon juice and scatter with leeks.
  5. Shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 321.29 Kcal (1345 kJ)
Calories from fat 199.25 Kcal
% Daily Value*
Total Fat 22.14g 34%
Cholesterol 38.55mg 13%
Sodium 917.8mg 38%
Potassium 202.83mg 4%
Total Carbs 9.57g 3%
Sugars 2.78g 11%
Dietary Fiber 1.44g 6%
Protein 21.77g 44%
Vitamin C 16.8mg 28%
Iron 1.7mg 10%
Calcium 703.5mg 70%
Amount Per 100 g
Calories 239.61 Kcal (1003 kJ)
Calories from fat 148.6 Kcal
% Daily Value*
Total Fat 16.51g 34%
Cholesterol 28.75mg 13%
Sodium 684.48mg 38%
Potassium 151.26mg 4%
Total Carbs 7.13g 3%
Sugars 2.07g 11%
Dietary Fiber 1.07g 6%
Protein 16.24g 44%
Vitamin C 12.5mg 28%
Iron 1.3mg 10%
Calcium 524.7mg 70%

* 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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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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