Zucchini Carpaccio
By blum099
Rate this recipe
5/5
(4 Votes)
Ingredients
- 2 medium zucchini
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 lemon, juiced
- 1 leek, white part only, sliced thinly
- 1/4 pound piece Parmesan cheese
- Fresh mint or parsley leaves, for garnish
- Directions
Details
Adapted from jovinacooksitalian.com
Preparation
Step 1
Directions
Using a mandolin or a very sharp knife, slice zucchini into very thin lengthwise slices. Overlap zucchini in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks. Using a vegetable peeler, shave very thin slices of Parmesan over the leeks. Garnish with mint leaves
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