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    You are in: Home / Recipes / Zucchini Carpaccio Recipe
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    Zucchini Carpaccio

    Zucchini Carpaccio. Photo by Chabear01

    1/1 Photo of Zucchini Carpaccio

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    susie cooks's Note:

    I love this salad. It is so fresh tasting. Also, this has a makes a beautiful presentation. From Dazzling Delightful Delicious.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on September 13, 2009


      Made this for Fall 09 PAC. Thought this was wonderful light and lemony salad to eat with any heavy meal, and great use of zucchini overload from the garden. Thank You for great recipe Susie.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2007


      This is great especially since I was in a hurry, didn't care what it looked like and just threw everything together. Looked amazingly pretty. Tasted excellent too. Great for homegrown or organic ingredients.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2007


      This is really good--we loved it! Thanks for posting!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini Carpaccio

    Serving Size: 1 (228 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 325.2
    Calories from Fat 231
    Total Fat 25.7 g
    Saturated Fat 7.3 g
    Cholesterol 24.9 mg
    Sodium 472.0 mg
    Total Carbohydrate 12.0 g
    Dietary Fiber 3.5 g
    Sugars 5.6 g
    Protein 15.1 g

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