Healthy Zucchini Carpaccio Recipe
Ingredients
- 1 kg green and yellow baby zucchini, sliced into thin rounds (cutting on the diagonal)
- 3 tbs olive oil
- 2 lemons, zested and juiced
- 1 tbs wholegrain mustard
- pepper
- 100 g flaked almonds, lightly toasted
- 1 bunch mint leaves, torn
Method
- Place the yellow and green zucchini in a bowl.
- Combine the oil, lemon juice, lemon zest, mustard and pepper in a small bowl. Mix well to make the dressing.
- Toss the dressing gently through the zucchini, ensuring it coats all the slices. Leave to marinate for 10 minutes.
- When ready to serve, spread the zucchini slices and their dressing across a platter. Scatter with almonds, mint and freshly ground pepper. Serve immediately.
**LIVELIGHTER SUMMER BBQ RECIPE COMPETITION FINALIST**
Submitted by Pip Laufmann of City Beach
Variation: Substitute the baby zucchini for normal zucchini, cut thinly.
For extra crunch, use slivered instead of flaked almonds.
Serving Suggestion: Serve with grilled scallops.
Healthy tip!
Choose plain water or soda water in place of a sugary drink.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1310 kJ | 441 kJ |
| 313 Cal | 105 Cal | |
| Protein | 7.4 g | 2.5 g |
| Fat, total | 28.4 g | 9.6 g |
| — saturated | 3 g | 1 g |
| Carbohydrate | 5.3 g | 1.8 g |
| — sugars | 5.2 g | 1.8 g |
| Sodium | 43.9 mg | 14.8 mg |
| Fibre | 5.8 g | 2 g |
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Comments (2)
-
yummy
Anonymous
Posted on: 10 Jul 19 -
We love the fresh tangy flavour of this to serve with a BBQ!
Mias Mum
Posted on: 26 Feb 14
