Zucchini Carpaccio

By á-170456

Ingredients

• 2 medium zucchini
• Kosher salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon extra-virgin olive oil
• 1/2 lemon juiced
• 1 leek, white part only sliced thinly
• 1/4 pound Parmesan piece
• Fresh mint leaves for garnish

Preparation

Step 1

Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks 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 mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.

This recipe yields 4 servings.