Get ready for zucchini season this summer with this Zucchini Carpaccio recipe.
Recipe and image courtesy of Skinny Taste.
Carpaccio is traditionally an Italian dish consisting of thin slices of raw beef or fish. For some summer fun you can experiment with zucchini in place of the beef or fish. Zucchini Carpaccio is the perfect side dish to add to a grilled summer dinner. Using a mandolin or potato peeler will provide you with the thinnest zucchini strips.
½ lemon, juiced
4 teaspoons extra virgin olive oil
2 medium zucchini, ends cut off and thinly sliced
Salt and pepper
1 cup baby arugula
¼ cup shaved parmesan
Combine lemon juice and oil.
Place a layer of zucchini to cover the bottom of a platter. Season with a little salt and pepper and drizzle with some of the olive oil and lemon juice mixture.
Repeat layering zucchini, salt, pepper, olive oil and lemon juice until all the zucchini is used up.
Place platter in the refrigerator to marinate for at least 10 minutes.
Just before serving, top with fresh arugula and shaved parmesan.
Per serving: 80 calories, 6 g total fat, 2 g saturated fat, 3 g carbohydrate, 3 g protein, 1 g fiber, 166 mg sodium, 260 mg potassium, 21 mg magnesium, 85 mg calcium