Zucchini Summer Salad
A fun veggie spin on classic carpaccio!
Victoire
Utensils
Peeler, Grater
recipe
Step 1
Wash the zucchini. Chop off the ends. Then slice the zucchini into very thin rounds (use a mandolin if you have one).
Step 2
Arrange the zucchini in a circular pattern on a serving plate. Top with lemon zest, lemon juice, salt, pepper & shaved or grated parmesan.
Step 3
Garnish with fresh basil leaves (optional).
Step 4
Sprinkle pine nuts over top. Add a drizzle of olive oil. Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 347 cal. |
| Fat | 23 g |
| Carbohydrates | 13 g |
| Protein | 24 g |
| Fiber | 5 g |
On average, one serving of the recipe "Zucchini Summer Salad" contains 347 Energy, 23 g of Fat, 13 g of Carbohydrates, 24 g of Protein, 5 g of Fiber.
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Very easy