Zucchini Carpaccio
Ingredients
-
3
medium
zucchini
-
ΒΌ
cup
olive oil
-
2
tablespoons
balsamic vinegar
-
1
teaspoon
celtic sea salt
Instructions
- Trim off the ends of the zucchini and slice them lengthwise as thin as possible.
- Place the zucchini, olive oil, balsamic vinegar, and salt in a 7 x 11 inch baking dish.
- Refrigerate to marinate for 1 hour to overnight.
- Serve chilled.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
24g
Total carbohydrates
10g
Total protein
2g
Sodium
200mg
Cholesterol
0mg
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