Carpaccio di Zucchini
Browse the article Carpaccio di Zucchini
Carpaccio di Zucchini
Prep and Cook Time: 28 minutes
Yield: Makes 4 servings
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:
1.
Preheat broiler. Place zucchini in medium bowl. Add almonds and dressing; mix well. Set aside.
2.
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.
3.
Spread zucchini mixture evenly onto each baguette half. Garnish with tomaotes. Serve immediately.
Serving Suggestion
Serve with spaghetti and tomato sauce.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in:
Italian