2
Parmesan zucchini carpaccio
3
(3)
10 min
0 kcal
JPSoussi
Preparación de la receta
1
Cut the zucchini into thin slices with a mandolin. If you have a spaghetti cutter it can also be used.
2
Add salt and oregano to taste.
3
Arrange the zucchini in a single layer on a plate or cutting board.
4
Drizzle with extra virgin olive oil and vinegar.
5
Place the Parmesan cheese slices on top.
6
(Optional: if you want to give a twist to the recipe and make it taste different, you can substitute the oregano for sweet paprika).
7
As it is cut in thin slices, it can be eaten immediately after seasoning. It can also be refrigerated and eaten a short time later.
Ingredients
Steps
Calories
1
Cut the zucchini into thin slices with a mandolin. If you have a spaghetti cutter it can also be used.
2
Add salt and oregano to taste.
3
Arrange the zucchini in a single layer on a plate or cutting board.
4
Drizzle with extra virgin olive oil and vinegar.
5
Place the Parmesan cheese slices on top.
6
(Optional: if you want to give a twist to the recipe and make it taste different, you can substitute the oregano for sweet paprika).
7
As it is cut in thin slices, it can be eaten immediately after seasoning. It can also be refrigerated and eaten a short time later.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Quick
Dinner
Gluten free
Summer recipe ☀️
Vegetarian
Vegetables
Salads and bowls
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