Zucchini carpaccio with parmesan and olive oil
Zucchini carpaccio is a light, elegant Italian-inspired appetizer featuring thinly sliced raw zucchini, typically dressed with extra virgin olive oil, shaved Parmesan cheese, and a touch of lemon or herbs. It's a no-cook dish that highlights fresh, seasonal produce in a simple yet sophisticated presentation.
🍽️ Nutrition at a glance
This dish is relatively low in carbohydrates and moderate in healthy fats from the olive oil, with a good amount of protein from the Parmesan. A typical serving provides vitamins like vitamin C and potassium, along with antioxidants, and generally ranges from 150 to 250 calories per portion.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 3 g |
| Carbs | 4 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 200 mg |
| Potassium | 350 mg |
| Vitamin C | 18 mg |
| Vitamin K | 10 mcg |
| Calcium | 80 mg |
| Iron | 0.7 mg |
| Vitamin A | 200 IU |
| Magnesium | 25 mg |
| Phosphorus | 60 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a modern take on the classic Italian carpaccio (originally beef), showcasing how raw preparations can transform humble vegetables into a gourmet experience. Nutritionally, it's a great way to enjoy zucchini's nutrients without cooking, preserving its crisp texture and delicate flavor.
