Francesca's Zucchini Carpaccio
Published August 14, 1999
- Total Time
- 15 minutes
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Ingredients
2 small fresh zucchini, ends trimmed
⅓ cup tightly packed, roughly chopped arugula leaves
3 tablespoons extra-virgin olive oil
1 teaspoon balsamic vinegar
Fine sea salt
Freshly ground pepper to taste
1 4 - to 6-ounce piece Parmigiano Reggiano
Nutritional analysis per serving
3 grams carbs; 24 milligrams cholesterol; 241 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 19 grams fat; 1 gram fiber; 424 milligrams sodium; 13 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the zucchini into paper-thin rounds on a mandoline or meat slicer, or with a 1-millimeter food-processor blade. Lay the slices on a large serving platter. Sprinkle the arugula over the zucchini. Drizzle with the oil and balsamic vinegar and season with salt and pepper. Shave curls of Parmigiano directly over the platter to cover the zucchini and arugula. Serve immediately.
Private Notes