Home / Recipes / Gluten Free / Keto Zucchini Carpaccio With Pine Nuts
Keto Zucchini Carpaccio With Pine Nuts
⏱ Prep: 25 min🔥 Cook: 5 min⏰ Ready: 30 min
121Calories
2.4gNet Carbs
3.3gProtein
11.1gFat
How to Make It
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.
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
