Vegetable zucchini and yellow zucchini carpaccio – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 154, total fats 13 g., saturated fats 3 g., proteins 5 g., carbohydrates 7 g., fiber 2 g., cholesterol 5 mg., sodium 173 mg., sugar 5 g. 
The photodishes: Antonis Achilleos Duration: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 yellow zucchini, thinly chopped
- 1 zucchini, thinly slice lengthwise
- 1/2 tbsp. chopped shallots and fresh herbs (parsley, mint)
- Olive oil spray
- Freshly squeezed lemon juice, for spraying
- A little grated pecorino romano cheese for sprinkling
Recipes with similar ingredients: zucchini, yellow zucchini, lemon juice, parsley, shallots, pecorino romano cheese
Recipe preparation:
- Put on a serving dish with one layer of zucchini, then zucchini, sprinkle with chopped herbs. Sprinkle with lemon juice and olive oil, season with salt and pepper. Lay the rest sliced vegetables in the same sequence should turn out about 5 layers. Sprinkle with pecorino cheese on top, let it brew in within 20 minutes
