Try this Francescas Zucchini Carpaccio (Hl) recipe, or contribute your own.
Suggest a better descriptionTrim the ends off the zucchini and slice into paper-thin rounds on a mandoline, meat slicer or with a 1-mm food processor blade. Be careful. Put the zucchini on a large serving platter. Chop the arugula and sprinkle it over the zucchini. Drizzle with the olive oil and the balsamic vinegar. Season with salt and pepper. Shave curls of cheese directly over the platter to cover the zucchini and arugula. Serve immediately. Yield: 4-6 servings, as an appetizer. Courtesy of Faith Willingers "Red, White and Greens" Nutritional information: 184 calories and 14 grams of fat Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHF277 Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 122 | ||
Calories from Fat: 89 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 16.6mg | 5 % | |
Sodium 315mg | 11 % | |
Potassium 24.4mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 122
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