Super Beauty Food

Zucchini Carpaccio with Basil and Ricotta

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Average: 5 (5 votes)
(5 votes)
Zucchini Carpaccio with Basil and Ricotta

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

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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
196
calories
Calories

Healthy, because

Even smarter

Nutritional values

With one portion of the starter you cover your daily requirement of biotin almost three times over. The vitamin supports the formation of keratin and is therefore important for the growth of our hair and its elastic but firm structure; keratin also protects the nails from splintering and breaking.

The starter is excellent on a buffet, because it can be prepared well - even in larger quantities. The vegetables are in season from June to September, i.e. exactly in the summer barbecue season. How convenient that the low-carb dish tastes perfect as a side dish to grilled food. As an alternative, you can replace half the courgettes with aubergines.

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:
EAT-SMARTER

Ingredients

for
4
Ingredients
2
little green Zucchini
1
yellow, small Zucchini
3 tablespoons
1 ounce
Sun-dried tomatoes (from a jar)
1 ounce
green Olives (pitted)
½ bunch
6 ounces
1
1 ounce
¼ bunch
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 with Basil and Ricotta preparation step 1

Rinse zucchini and cut off ends. Cut with the mandoline, or sharp knife, into 1/4 inch slices.

2.
Zucchini Carpaccio with Basil and Ricotta 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 425°F on the middle rack 8 minutes. Remove and let cool.

3.
Zucchini Carpaccio with Basil and Ricotta 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 with Basil and Ricotta 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 with Basil and Ricotta preparation step 5

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

6.
Zucchini Carpaccio with Basil and Ricotta 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.