Servings | Prep Time | Cook Time |
---|---|---|
4 | 15 mins | 0 mins |
1. | From 1 lemon, finely grate 1/2 teaspoon peel and squeeze 2 tablespoons juice into a small bowl. |
2. | With wire whisk, stir in extra virgin olive oil, salt and freshly ground black pepper. |
3. | With sharp knife or adjustable blade slicer, cut zucchini into paper-thin slices. |
4. | On a large serving plate, arrange zucchini in overlapping layers with avocado slices. |
5. | Drizzle lemon dressing all over vegetables and top with almonds (or pine nuts). |
There are 213 calories in 1 serving of Zucchini Carpaccio.
Calorie split: 68% fat, 24% carbs, 9% protein.
|
Serving Size | 1 serving |