Zucchini Carpaccio
Zucchini Carpaccio is a light, refreshing Italian-inspired appetizer featuring paper-thin slices of raw zucchini, typically dressed with olive oil, lemon juice, and fresh herbs. The dish often includes additions like Parmesan shavings, pine nuts, or capers for texture and flavor. It's a modern, no-cook preparation that highlights the vegetable's natural crispness and mild flavor.
🍽️ Nutrition at a glance
This dish is low in calories (roughly 80-120 per serving), carbohydrates, and protein, making it a light option. It provides good amounts of vitamin C, potassium, and healthy monounsaturated fats from the olive oil.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 2.5 g |
| Carbs | 5 g |
| Fat | 2 g |
| Fiber | 1.5 g |
| Sugar | 3 g |
| Sodium | 15 mg |
| Vitamin C | 20 mg |
| Vitamin A | 300 IU |
| Potassium | 450 mg |
| Manganese | 0.3 mg |
| Folate | 35 mcg |
| Vitamin K | 8 mcg |
| Magnesium | 25 mg |
| Phosphorus | 40 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Zucchini Carpaccio is a creative, raw take on the classic Italian 'carpaccio' (originally thin-sliced raw beef), showcasing how simple vegetable preparations can be elegant. Nutritionally, it retains more heat-sensitive vitamins than cooked zucchini and is naturally gluten-free and vegan.
