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Zucchini Carpaccio




Source of Recipe


Internet


List of Ingredients




4 small zucchini (1 pound total)
1/3 cup loosely packed fresh mint leaves
2 Tbs. extra-virgin olive oil
2 tsp. fresh lemon juice
1/4 tsp. fine sea salt
1/4 tsp. fresh ground pepper
1/4 cup pine nuts (1 oz)
1 (6 oz) piece Grana Padano or Parmigiano-Reggiano


Recipe



1. Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly in 1 layer on 4 plates.

2. Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.

3. Just before serving, use vegetable peeler to shave cheese to taste over zucchini. For an added touch, garnish with thinly sliced zucchini blossoms or fresh mint sprigs.