Jul 19, 2009

Zucchini Carpaccio


Zucchini season is here which is a great reason to make this perfect summer side dish. Use a mandolin or potato peeler to thinly slice the zucchini. Let the zucchini marinade in the lemon juice for at least 10 minutes before topping with arugula and shaved Parmesan. You can serve this as an appetizer, side dish or even as a light lunch.

Zucchini Carpaccio

Gina's Weight Watcher Recipes
Servings: 4 Time: 5 minutes Calories: 81 Old Points: 2 pts • Points+: 2 pts
Calories: 78.9 • Fat: 6.0 g • Carb: 5.3 g • Fiber: 2.0 g • Protein: 2.8 g • Sugar: 1.6 g Sodium: 89.3 mg (without salt)

Ingredients:
  • 2 medium zucchini, ends cut off and thinly sliced
  • 1/2 lemon
  • 4 tsp extra virgin olive oil
  • salt and fresh pepper
  • 1 cup baby arugula
  • 1/4 cup shaved Parmesan
Directions:
    Combine oil and lemon juice. Place a layer of zucchini to cover the bottom of a platter. Season with salt and pepper and drizzle with a little olive oil and lemon juice. Repeat layering zucchini, salt, pepper, olive oil and lemon juice until all zucchini is used up. Let marinade for at least 10 minutes. Right before serving, top with fresh arugula, shaved Parmesan and serve.

    Here are a few more zucchini recipes from the archives:
    Sauteed Baby Zucchini
    Shrimp and Zucchini in Light Tomato Broth
    Carb Free Zucchini Lasagna
    Baked Zucchini Sticks
    Zucchini Pancakes

    20 comments :

    1. Oh, I love all the green color and it is so light and fresh looking!

      Yumm!

      www.alovefornewrecipes.blogspot.com

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    2. have you been to ducale recently? hmm?

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    3. what a great recipe! Zucchini are out of control, this will be a great way to use some up!!
      Thanks!

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    4. This looks so tasty. I am a vegetarian and think that this would be a good addition to my usual meals as well as keep the weight off easily. Thanks for sharing this recipe.

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    5. So tasty. Thanks for sharing this with us. Can't wait to try it.

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    6. This looks great. Not something I'd usually try but this looks like something I'd eat regularly.

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    7. @Owyn, it's real simple to make.

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    8. Made this last night with your fabulous meatballs! It was a great hit. Love you blog, thanks for keeping me motivated on weight watchers.

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    9. Glad yo enjoyed it! So good!

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    10. I am a vegetarian & i zucchini is one of my favs! cant wait to try this one!

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    11. This was delicious - a bit hit with our family on Easter. Thanks for your blog - we have been cooking up your ideas like crazy!

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    12. So happy you liked it, I can't wait for the summer to make this again!

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    13. This was SO good! I've been looking at the picture of it for a long time, and that's what sold me on finally making it. Am so glad I did. It's a keeper! The combination of flavors and textures is so good.

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    14. Hi Gina, I normally grill my zucchini, but this will be interesting. Love the lightness and freshness. I have some Lemon EVOO that I love and I will try that with this recipe. This looks like another recipe I will share with our WW group at work. Love the low points.

      Another winner. Thanks Gina.

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    15. Hi Gina

      I have a feed burner to your site and am so glad you are now posting photos. I loved this recipe--so easy and delicious and I got in my veg! I am definitely telling my WW meeting folks about this site--I also made the cherry sorbet as pops and my husband who does not like iced desserts, loved his popsicle. I didn't strain the cherries and left them super meaty. Thank you for providing such inspiring and easy recipes!!! I hope there is a book in the works!

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    16. I have made this twice in a week! It is so delicious and refreshing. The zucchini are coming on like crazy in the garden, so it's nice to have good zucchini recipes!! Thank you, Gina!

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    17. This is my favorite way to use my garden fresh baby zucchini....I add some minced fresh basil and a touch of dijon mustard to the dressing/marinade...and save a teaspoon of it to drizzle over the arugula! Delicious!

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    18. Has anyone ever made this for a crowd? I have made it several times and love it. I'd like to take it to a party.

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    19. So yummy. So simple. Thanks again, Gina.

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