2 servings

200 gr thinly sliced zucchini
1 tbsp olive oil
juice of 1 lemon
1 tsp sea salt
pepper to taste
2 tsp capers
1 tbsp cilantro finely chopped
1 tsp nutritional yeast

Put the olive oil and lemon juice in a small bowl. Add the cilantro, salt, pepper and capers, and stir well until everything is combined. Set aside.

Place the zucchini slices on a plate.

Top the zucchini carpaccio with the lemon dressing and sprinkle on top nutritional yeast. Serve.

Per serving
Cal: 72.4 P: 1.1 F: 6.5 Cb: 3.4