Francesca's Zucchini "Carpaccio"
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- freshly ground black pepper to taste
- 3 tablespoons extra-virgin olive oil
- fine sea salt to taste
- Carbohydrate 3 g(1%)
- Cholesterol 13 mg(4%)
- Fat 12 g(18%)
- Fiber 1 g(3%)
- Protein 8 g(15%)
- Saturated Fat 4 g(20%)
- Sodium 266 mg(11%)
- Calories 147
Preparation Slice zucchini into paper-thin rounds either in a food processor fitted with a 1-mm. blade or with a mandoline or other hand-held slicing device. Arrange zucchini rounds in one layer, overlapping them slightly, on a large (about 8 by 12-inch) platter and sprinkle with arugula. Drizzle oil and vinegar over zucchini and season with salt and pepper. With a vegetable peeler shave curls of Parmesan on top.
Preparation Slice zucchini into paper-thin rounds either in a food processor fitted with a 1-mm. blade or with a mandoline or other hand-held slicing device. Arrange zucchini rounds in one layer, overlapping them slightly, on a large (about 8 by 12-inch) platter and sprinkle with arugula. Drizzle oil and vinegar over zucchini and season with salt and pepper. With a vegetable peeler shave curls of Parmesan on top.
