Carpaccio di Zucchini
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Carpaccio di Zucchini
Prep and Cook Time 28 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 12 | ounces zucchini, shredded |
| 1/2 | cup sliced almonds, toasted |
| 1 | tablespoon Italian dressing |
| 4 | French bread baguettes, cut in half lengthwise |
| 1 | tablespoon plus 1 teaspoon soft-spread margarine |
| 3 | tablespoons grated Parmesan cheese |
| Pear tomatoes, halved (optional) | |
PREPARATION:
- Preheat broiler. Place zucchini in medium bowl. Add almonds and dressing; mix well. Set aside.
- Place baguette halves on large baking sheet; spread evenly with margarine. Sprinkle with cheese. Broil 3 inches from heat 2 to 3 minutes or until edges and cheese are browned.
- Spread zucchini mixture evenly onto each baguette half. Garnish with tomaotes. Serve immediately.
Serving Suggestion
Serve with spaghetti and tomato sauce.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Sodium | 263 mg |
| Protein | 7 g |
| Fiber | 3 g |
| Carbohydrate | 14 g |
| Cholesterol | 3 mg |
| Saturated Fat | 2 g |
| Total Fat | 15 g |
| Calories from Fat | 61 % |
| Calories | 207 |
DIETARY EXCHANGE:
| Fat | 3 |
| Starch | 1 |
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