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Zucchini-Melon Carpaccio

with Feta Cheese
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Zucchini-Melon Carpaccio

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

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Difficulty:
very easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
210
calories
Calories

Nutritional values

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:

Ingredients

for
4
Ingredients
½
Honeydew melon (300 grams)
1
Zucchini (about 250 grams)
7 ounces
½
small Lemon
2 tablespoons
2 tablespoons
3 tablespoons
4
sun-dried Tomatoes (without oil)
2 tablespoons
1 tablespoon
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.