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EatSmarter exclusive recipe

Zucchini Carpaccio

with Basil and Ricotta Dumplings
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Zucchini Carpaccio

Zucchini Carpaccio - Light, aromatic and meatless: The vegetable version of an Italian classic

Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
196
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie196 kcal(9 %)
Protein9 g(9 %)
Fat15 g(13 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.3 mg(28 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3 mg(25 %)
Vitamin B₆0.2 mg(14 %)
Folate79 μg(26 %)
Pantothenic acid0.6 mg(10 %)
Biotin8.1 μg(18 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C34 mg(36 %)
Potassium501 mg(13 %)
Calcium173 mg(17 %)
Magnesium56 mg(19 %)
Iron3.3 mg(22 %)
Iodine9 μg(5 %)
Zinc1.2 mg(15 %)
Saturated fatty acids4.8 g
Uric acid42 mg
Cholesterol22 mg
Development of this recipe:

Ingredients

for
4
servings
2
little green Zucchini (300 grams)
1
yellow, small Zucchini (about 150 grams)
3 tablespoons
1 ounce
Sun-dried tomatoes (from a jar)
1 ounce
green Olives (pitted)
½ bunch
6 ounces
1
1 ounce
¼ bunch
Arugula (about 20 grams)
Preparation

Kitchen utensils

1 Small skillet, 1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 2 Tablespoons, 1 Wooden spoon, 1 Brush, 1 Mandoline

Preparation steps

1.
Zucchini Carpaccio preparation step 1

Rinse zucchini and cut off ends. Cut with the mandoline into 5 mm (approximately 1/4 inch) slices.

2.
Zucchini Carpaccio preparation step 2

Place zucchini slices on a baking sheet, brush with a little oil and season with salt and pepper. Bake in preheated oven at 220°C (fan 200°C, gas mark 3-4) (approximately 425°F/convection 400°F) on the middle rack 8 minutes. Remove and let cool.

3.
Zucchini Carpaccio preparation step 3

Drain the sun-dried tomatoes. Finely chop the olives. Rinse basil, shake dry, pluck leaves and chop finely. Chop the drained sun-dried tomatoes very finely.

4.
Zucchini Carpaccio preparation step 4

Mix tomatoes, olives, basil and ricotta in a bowl with salt, pepper and a little crumbled chile pepper to taste.

5.
Zucchini Carpaccio preparation step 5

Toast pine nuts in a dry frying pan. Trim arugula, rinse and spin dry.

6.
Zucchini Carpaccio preparation step 6

Place zucchini slices on plate. Scoop portions of the ricotta mixture with 2 moistened tablespoons and add to the zucchini on the plate. Garnish with pine nuts and arugula.

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