Skinnytaste · by Gina Homolka★ 5.0 (10)
Zucchini Carpaccio
NUTRITION · PER SERVING20M COOK
CAL 3%·PRO 5%
CARBS 1G7% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 6G85% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thinly sliced raw zucchini tossed with lemon, olive oil, and arugula, topped with parmesan. A light, refreshing appetizer or side for summer meals.
starteritaliansaladgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 medium zucchini (ends cut off and sliced 1/16th with mandolin)
- 1/2 lemon
- 4 tsp extra virgin olive oil
- kosher salt (to taste and fresh black pepper)
- 1 cup baby arugula
- 1/4 cup shaved Parmesan
At a glance
PER SERVING · TIME 20M
CAL 3%·PRO 5%
CARBS 1G7% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 6G85% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 284mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 35mg
- Calcium
- 62mg
- Iron
- 0.10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 284MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.