Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
263
Calories
11g
Protein
21g
Fat
10g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- zucchini
- salt
- pepper
- olive oil
- lemon
- parmesan
Directions
1
Use mandolin or slicer, slice zucchini very very thinly - paper thin.
2
Lay out one layer on a plate or plater.
3
Crack of pepper, crack of salt, drizzle olive oil, squeeze of lemon & shave parmesan over the top.
4
Let sit for 15 minutes & serve.
5
Category:Healthy Recipes
6
Category:Healthy Appetizers
7
Category:Vegetarian Recipes
8
Category:7 Ingredient Challenge
9
Category:Zucchini
10
Category:Italian
11
Category:Antipasto Recipes
Recipe sourced from
fandom