1) Halve zucchini length wise and steam for 7 minutes until soft but not mushy. Lay on paper towels to drain. When zucchini is cool, cut into paper-thin slices.
2) Place zucchini on plate and top with arugula. garnish with basil, pine nuts, olive oil, lemon juice salt to taste and parmesian.
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 450 (76%)|
|Amt Per Serving||% DV|
|Total Fat 50g||67 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 44mg||14 %|
|Sodium 1673.4mg||58 %|
|Potassium 856.8mg||23 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 10.5g|
|Protein 27.4g||39 %|
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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: 589
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