Carpaccio di Zucchini the Editors of Publications International, Ltd.
Carpaccio di Zucchini
Prep and Cook Time 28 minutes
Makes 4 servings
|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)|
- 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.
Serve with spaghetti and tomato sauce.
|Calories from Fat||61 %|
|Total Fat||15 g|
|Saturated Fat||2 g|
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