Zucchini & Cucumber Carpaccio

Sophia Rivera
Nothing gets better than a zucchini & cucumber carpaccio! This mouthwatering meal is the quick, easy, and keto-friendly option you were craving for. Cucumber and zucchini slices drizzled with a luscious vinaigrette featuring lime juice, garlic, serrano chile, and olive oil is a heavenly and healthy combination you will definitely love!

This zucchini & cucumber carpaccio recipe contains 196.4 calories, making it perfect for a keto meal plan.
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Ingredients
4
Portions
  • 2 cucumbers
  • 2 zucchinis
  • 3 tablespoons lime juice, for the vinaigrette
  • 1 clove garlic, for the vinaigrette
  • 2 tablespoons fresh cilantro, for the vinaigrette
  • 1 serrano chile, for the vinaigrette
  • some tomato sauce, for the vinaigrette
  • some pepper, for the vinaigrette
  • 1/4 cups olive oil, for the vinaigrette
  • 1 cup arugula, for garnish
  • 4 tablespoons Parmesan cheese, shredded, for garnish
  • 1 tablespoon lemon zest, for garnish
Preparation
10 mins
0 mins
Easy
  • Using a sharp knife, cut cucumber and zucchini into thin round slices. Set aside.
  • For the vinaigrette: In a blender, combine lime juice, garlic, cilantro, serrano chile, salt, and pepper and blend until smooth. While blending add oil in an even stream and blend until emulsified.
  • On a plate, arrange a bed of cucumber and zucchini slices making a circle. Place a little bit of arugula, Parmesan cheese, and lemon zest in the center. Drizzle zucchini & cucumber carpaccio with vinaigrette.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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