zucchini carpaccio

[Guest guest]

Forget what she calls it. it's an appetizer or salad. need really good olive oil

and I of course would not use this much. just enough to " make the dish "

 

 

* Exported from MasterCook *

 

Zucchini Carpaccio

 

Recipe By :Suzanne Somers' Recipe of the Day

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 bunches arugula

1/3 cup extra-virgin olive oil

2 lemons

Salt and freshly ground black pepper

3 medium zucchini

Shavings of Parmesan cheese

 

Slice the zucchini lengthwise as thin as possible. (A mandolin is helpful.)

Rinse and dry the arugula. Drizzle a little of the olive oil over the arugula,

then squeeze the juice from 1 lemon on top. Toss with salt and pepper. Arrange

the arugula on 6 plates. Place the raw zucchini slices in a single layer over

the arugula to cover it completely. Drizzle the zucchini with a little more

olive oil and juice from the remaining lemon. Sprinkle with salt and pepper,

then top with Parmesan cheese.

 

Description:

" PROTEINS/FATS AND VEGGIES; LEVEL ONE "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 124 Calories; 12g Fat (81.3% calories

from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

 

NOTES : This is a beautiful lunch dish or first course. I serve it often on hot

summer days at my home in the desert. [Food Group: Side Dishes (That can make a

meal)]

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

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