Zucchini carpaccio
Zucchini carpaccio is a traditional Italian dish that highlights fresh and simple ingredients. An easy no-cook recipe sure to impress!
Servings: 4
Calories: 172kcal
Ingredients
- 1-1/2 lb zucchini (4 small)
- 1/2 tsp kosher salt
- 1 lemon, juiced
- 1/4 cup pine nuts
- 2 tbsp feta cheese crumbled
- 1 pinch Aleppo pepper or sumac
- 2 tbsp extra virgin olive oil
Instructions
- Slice zucchini lengthwise using your vegetable peeler. Place in a colander, adding a sprinkle of salt between layers.
- Toss well in the colander. Place over a plate and let drain for 30 minutes
- Meanwhile, toast pine nuts in a small pan over medium high heat until fragrant (about 3 minutes). Let them cool down.
- Gently squeeze excess liquid. Pat zucchini slices with a paper towel.
- Portion zucchini onto serving plates. Drizzle with lemon juice then olive oil. Top with pine nuts, feta cheese and a pinch of Aleppo pepper or sumac.
Notes
This makes 4 large servings or 6 smaller ones.
Nutrition
Calories: 172kcal | Total Carbohydrate: 7g | Protein: 4g | Total Fat: 15g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 402mg | Potassium: 508mg | Dietary Fiber: 2g | Total Sugars: 5g | Vitamin A: 386IU | Vitamin C: 33mg | Vitamin D: 0.04µg | Calcium: 71mg | Iron: 1mg