Zucchini Carpaccio with Basil and Ricotta
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.
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 38.1 μg | (64 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 501 mg | (13 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 little green Zucchini
- 1 yellow, small Zucchini
- 3 Tbsps olive oil
- salt
- peppers
- 1 oz sun-dried tomatoes (from a jar)
- 1 oz green Olives (pitted)
- ½ bunch Basil
- 6 ozs Ricotta cheese
- 1 dried chili pepper
- 1 oz Pine nuts
- ¼ bunch Arugula
Preparation steps
Rinse zucchini and cut off ends. Cut with the mandoline, or sharp knife, into 1/4 inch slices.
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.
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.
Mix tomatoes, olives, basil and ricotta in a bowl with salt, pepper and a little crumbled chile pepper to taste.
Toast pine nuts in a dry frying pan. Trim arugula, rinse and spin dry.
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.