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Zucchini Carpaccio With Sauteed Leek Recipe

Recipe By Australia’s Best Recipes

A very tasty and light starter for every meal.

4.1
20 Rating -
Rate
Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Zucchini Carpaccio With Sauteed Leek
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Ingredients for Zucchini Carpaccio With Sauteed Leek Recipe

  • 1 Zucchini large
  • 2 Stalks fresh dill roughly chopped
  • 1 teaspoon Canned baby capers drained
  • 1/2 cup Leek chopped
  • 1/2 Lime juice only
  • 50 milliliter Cold pressed olive oil
  • 2 tablespoon Canned baby capers liquid only
  • 3 drop Liquid Smoke
  • 3/4 teaspoon Coconut sugar
  • 1 pinch Sea salt
  • 1 pinch Black pepper
Nutrition
value
474
calories per serving
51 g Fat1 g Protein5 g Carbs2 g FiberOther

Current Totals

  • Fat
    51g
  • Protein
    1g
  • Carbs
    5g
  • Fiber
    2g

MacroNutrients

  • Carbs
    5g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    51g

Vitamins & Minerals

  • Calcium
    23mg
  • Iron
    < 1mg
  • Vitamin A
    4mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    14mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    17mg
  • Vitamin E
    7mg
  • Copper
    < 1mcg
  • Magnesium
    16mg
  • Manganese
    < 1mg
  • Phosphorus
    13mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Australia’s Best Recipes