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prep time
25 min
cook time
5 min
ready time
30 min
Keto Zucchini Carpaccio With Pine Nuts
This vegetable carpaccio makes a simple yet tasty side or starter as well as a great addition to a BBQ.
Perfect served alongside Mediterranean dishes or an antipasto plate.
Net Carbs
2.4 g
Fiber
1.1 g
Total Carbs
3.5 g
Protein
3.3 g
Fats
11.1 g
121 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Lemon Juice
2 teaspoon
Zucchini
1 medium
Pine Nuts
1 tablespoon, whole pieces
Olive Oil
1 tablespoon
Parmesan Cheese
1 tablespoon
Arugula
¼ cup
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 4
30 min
Step 1
Thinly slice the zucchini into wide strips with a y-shaped vegetable peeler. Transfer to a bowl and sprinkle over the salt. Toss to combine. Set aside for 20 minutes to allow the salt to draw out any excess liquid.Step 2
Whilst the zucchini is resting, add the pine nuts to a small dry pan over a low/medium heat and toast briefly until lightly golden.Step 3
Drain the liquid from the zucchini. Arrange the zucchini in a large serving dish and drizzle over the olive oil and lemon juice and a pinch of black pepper. Toss to combine.Step 4
Transfer to a serving dish. Garnish with the arugula and Parmesan shavings and scatter over the toasted pine nuts.
