Shaved Zucchini with Asiago
Thinly sliced raw zucchini makes a lovely light appetizer on its own or on a platter alongside olives, roasted red pepper, prosciutto and crusty bread.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 49 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 5 mg |
| sodium | 149 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 1% |
| vit A | 2% |
| vit C | 7% |
| folate | 4% |
-
1 zucchini (8 oz/250 g)
1/4 tsp (1 mL) salt
Pinch pepper
1/3 cup (75 mL) shaved Asiago cheese
2 leaves fresh basil, shredded
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) extra-virgin olive oil
Preparation:
Using mandoline or sharp knife, cut zucchini diagonally into paper-thin slices. Overlapping slightly, arrange on small flat plate. (Make-ahead: Cover and set aside for up to 6 hours.)
Sprinkle with salt and pepper then cheese and basil; drizzle with lemon juice and oil.
Source
Canadian Living Magazine: August 2006
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