Zucchini Carpaccio

By JeanAnn

Ingredients

• 4 medium zucchini (1 1/4 lb total)
• 4 tablespoons extra-virgin olive oil
• 1 1/2 tablespoon fresh lemon juice, or to taste
• 1/2 teaspoon salt, or to taste
• 1/3 to 1/2 cup grated Parmigiano-Reggiano
• 1/4 to 1/2 cup mint leaves

Preparation

Step 1

Cut zucchini crosswise into slices as thin as possible with mandoline and spread them out evenly on a large platter (or use 2 large plates), covering platter completely. Drizzle zucchini evenly with oil and lemon juice, then sprinkle evenly with salt and cheese. Using scissors, snip thin shreds of the mint leaves over the salad.