• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    A vegetarian take on beef carpaccio features thinly sliced zucchini combined with watercress, lemon juice, and plenty of Parmesan shavings.

    Ingredients

    • 2 medium zucchini
    • 4 ounces watercress or baby arugula
    • 6 tablespoons extra-virgin olive oil
    • Juice of 2 lemons
    • Sea salt flakes, and freshly ground pepper
    • 2 ounces Parmesan cheese, shaved

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 178 % Daily Value *
    • Total Fat: 14 g 22.11%
    • Saturated Fat: 2 g 10.15%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 23 mg 0.95%
    • Calcium: 42 mg 4.18%
    • Potassium: 336 mg 9.6%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.13%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 11 g %
    • Dietary Fiber: 1 g 3.86%
    • Sugar: 8 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 13.7%
    • Vitamin C 88.38%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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