Light And Refreshing

Zucchini-Melon Carpaccio

with Feta Cheese
4.666665
Average: 4.7 (3 votes)
(3 votes)
Zucchini-Melon Carpaccio

Zucchini-Melon Carpaccio - Variation on the Italian classic: Thinly-sliced fruits and vegetables instead of beef fillet

share Share
print
bookmark_border Copy URL
Difficulty:
very easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
210
calories
Calories

Healthy, because

Even smarter

Nutritional values

Olive oil and walnuts give this wonderfully easy to prepare snack an exceptionally good fat profile that benefits the heart and circulation. Olive oil contributes many monounsaturated fatty acids, while walnuts provide valuable omega-3 fatty acids.

If you can't stand walnuts, use pine nuts instead (best briefly roasted lightly in a pan without fat).

1 serving contains
(Percentage of daily recommendation)
Calorie210 kcal(10 %)
Protein7 g(7 %)
Fat17 g(15 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.3 mg(19 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.2 mg(14 %)
Folate65 μg(22 %)
Pantothenic acid0.4 mg(7 %)
Biotin7 μg(16 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C34 mg(36 %)
Potassium486 mg(12 %)
Calcium152 mg(15 %)
Magnesium43 mg(14 %)
Iron1.7 mg(11 %)
Iodine9.5 μg(5 %)
Zinc1 mg(13 %)
Saturated fatty acids4.7 g
Uric acid40 mg
Cholesterol11 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
½ honeydew melon (300 grams)
1 zucchini (about 250 grams)
7 ounces Feta
½ small lemon
2 tablespoons Vegetable broth
2 tablespoons white balsamic vinegar
salt
3 tablespoons olive oil
4 sun-dried tomatoes (without oil)
2 tablespoons Walnut
1 tablespoon pink peppercorns
How healthy are the main ingredients?
FetaWalnutolive oilzucchinilemonsalt
Preparation

Kitchen utensils

1 Cutting board, 1 Teaspoon, 1 Small knife, 1 Large knife, 1 Peeler, 1 Baking sheet, 1 Parchment paper, 1 Citrus juicer, 1 Tablespoon, 1 Bowl, 1 Whisk

Preparation steps

1.
Zucchini-Melon Carpaccio preparation step 1

Core the half honeydew melon with a teaspoon, cut into slices and peel. Rinse and dry zucchini.

2.
Zucchini-Melon Carpaccio preparation step 2

Cut melon and zucchini with a peeler into thin slices and arrange decoratively on a plate.

3.
Zucchini-Melon Carpaccio preparation step 3

Line a baking sheet with parchment paper. Cut feta cheese into slices, place on baking sheet and bake in a preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 10 minutes.

4.
Zucchini-Melon Carpaccio preparation step 4

Meanwhile, squeeze the lemon half and measure out 1 tablespoon of juice. Stir lemon juice with vegetable broth, vinegar and salt (to taste) in a bowl. Stir in olive oil with a whisk.

5.
Zucchini-Melon Carpaccio preparation step 5

Dice the sun-dried tomatoes finely, coarsely chop walnuts and stir both along with the peppercorns into the sauce. Distribute warm feta cheese on the carpaccio and drizzle with the sauce before serving.