**Dinner • Vegetables • up to 15 min • No cooking** Sugar-free • Gluten-free • Meat-free
**INGREDIENTS:**
* Zucchini – 1/2 small (100 g) * Parmesan – 15 g * Olive oil – 1 teaspoon (5 ml) * Lemon juice – a few drops
**PREPARATION:**
* Slice the zucchini into very thin slices. * Arrange on a plate. * Drizzle with olive oil and lemon juice. * Sprinkle with thin Parmesan flakes. * Serve immediately after preparation.
📊 **KETO (1 serving):**
*Calories ~290 kcal • Fat ~23 g • Protein ~10 g • Net Carbohydrates ~3 g*
💡 **TIP:**
*The thinner the zucchini slices, the more delicate the carpaccio flavor.*
