Carpaccio di Zucchini
by the Editors of Easy Home Cooking Magazine
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
