Meatless Monday
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Meatless Monday: Zucchini Carpaccio

Thanks for being patient with me while I took some time off!  But, I am back with some great recipes for you.  If you joined us in early April, you saw (and hopefully took part) in my cauliflower week.  Recipes this week included cauliflower caprese grilled cheese, cauliflower rice tabouleh, cauliflower tortillas (with ground bison asparagus, and apple cider braised cabbage), cauliflower, leek, and onion soup, and cauliflower egg bake.  Since that week was popular, I decided to dedicate another week to one ingredient.  This week is dedicated to zucchini!  

To start off, today’s Meatless Monday is a recipe I adapted from one of my favorite recipes in Los Angeles, Little Door.  My mom and I went here for one of my birthday dinners (yes I said one!) and we started the night off with zucchini carpaccio, baby kale, baby artichokes, feta cheese, toasted pine nuts, and dill.  Today I have recreated this salad for you!  

Little Door's Salad

Little Door’s Salad

1 Zucchini

 

1 Squash

Baby kale or arugula

Sautéed Artichoke Hearts

Feta Cheese or Goat Cheese (as much as you wish)

2 TBSP Pine nuts

Dill

Mint

2 TBSP EVOO

2 TBSP Apple Cider Vinegar

Juice of 1/2 Lemon

Juice of 1 Lime

Salt and Pepper to taste

Zucchini Carpaccio Ingredients

Zucchini Carpaccio Ingredients

Using a mandolin, slice zucchini and squash as thin as possible

In a small bowl, whisk EVOO, lemon juice, lime juice, dill, mint, and salt and pepper together until combined

Marinade, Zucchini, and Squash

Marinade, Zucchini, and Squash

Add zucchini and squash to a shallow bowl and pour dressing over

Toss to coat and marinate for 30 minutes to an hour

Zucchini and Squash Marinading

Zucchini and Squash Marinading

Plate by making a circle by alternating the zucchini and squash 

Zucchini and Squash Plated

Zucchini and Squash Plated

Ready to add the arugula

Ready to add the arugula

Add kale or arugula to middle of plate 

Arugula Added

Arugula Added

Top with artichokes, cheese, and pine nuts

Pour a TBSP or two of the leftover dressing over the plate

Zucchini Carpaccio

Zucchini Carpaccio

Another view

Another view

Serve and enjoy!

Zucchini Carpaccio
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Print
Prep Time
15 min
Total Time
45 min
Prep Time
15 min
Total Time
45 min
566 calories
36 g
25 g
46 g
14 g
9 g
538 g
614 g
10 g
0 g
33 g
Nutrition Facts
Serving Size
538g
Amount Per Serving
Calories 566
Calories from Fat 398
% Daily Value *
Total Fat 46g
70%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 24g
Cholesterol 25mg
8%
Sodium 614mg
26%
Total Carbohydrates 36g
12%
Dietary Fiber 13g
53%
Sugars 10g
Protein 14g
Vitamin A
13%
Vitamin C
153%
Calcium
28%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Zucchini
  2. 1 Squash
  3. Baby kale or arugula
  4. Sautéed Artichoke Hearts
  5. Feta Cheese or Goat Cheese (as much as you wish)
  6. 2 TBSP Pine nuts
  7. Dill
  8. Mint
  9. 2 TBSP EVOO
  10. 2 TBSP Apple Cider Vinegar
  11. Juice of 1/2 Lemon
  12. Juice of 1 Lime
  13. Salt and Pepper to taste
Instructions
  1. Using a mandolin, slice zucchini and squash as thin as possible
  2. In a small bowl, whisk EVOO, lemon juice, lime juice, dill, mint, and salt and pepper together until combined
  3. Add zucchini and squash to a shallow bowl and pour dressing over
  4. Toss to coat and marinate for 30 minutes to an hour
  5. Plate by making a circle by alternating the zucchini and squash
  6. Add kale or arugula to middle of plate
  7. Top with artichokes, cheese, and pine nuts
  8. Pour a TBSP or two of the leftover dressing over the plate
  9. Serve and enjoy!
Adapted from Little Door
beta
calories
566
fat
46g
protein
14g
carbs
36g
more
Adapted from Little Door
http://www.newsforchews.com/
Stay hungry…

2 Comments

  1. Pingback: Tuesday’s Tip: Buy Organic Zucchini! |

  2. Pingback: Chocolate Zucchini Brownies! |

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