Zucchini Carpaccio with Ricotta
Healthy, because
Even smarter
Nutritional values
Zucchini is a low calorie, summer vegetable that is high in antioxidants, can help with digestion, can reduce blood sugar levels, can help strengtehn vision, and more! This ingredient is a great one to incorporate into your diet for weight loss and added health benefits.
This is a great appetizer or side dish for your next event. You can use whole wheat bread to add more fiber to the dish.
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 38.7 μg | (65 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 684 mg | (17 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 medium sized Zucchini
- 1 thin sprig Leeks
- ½ bunch mixed Fresh herbs (such as parsley, dill, chives)
- 1 lemon
- salt
- peppers
- 3 Tbsps vegetable oil
- 8 ozs Ricotta cheese
- 8 slices toasted Bread
Preparation steps
Rinse the zucchini, thinly slice, then arrange on a platter. Thinly slice the leek, then blanch quickly in boiling water. Remove and drain well.
Rinse the herbs, then chop or thinly slice. Sprinkle over the zucchini with the blanched leeks. Squeeze the lemon over the top, season with salt and pepper, and drizzle with oil. Garnish with crumbled ricotta, and serve with the toasted bread.
