Zucchini Carpaccio


A fresh, raw salad when summer zucchini abounds in gardens and farmer’s markets.

Dressed with simple ingredients, this is the easiest side dish to make in the heat of summer.

Size of zucchini will vary, so you determine ingredient amounts. Toss with parmesan cheese shavings and toasted pignoli nuts if desired. Use a mandoline to create the thinest of slices.

1 large zucchini
juice of 1 lemon
sea salt, black and cayenne pepper
extra virgin olive oil
a few slices of lemon, minced
1 bunch basil, chopped
cherry tomatoes, quartered

Lay slices flat on a plate and squeeze lemon juice on top. Season with salt and both peppers to taste.  Drizzle your best olive oil over the slices and arrange on plates. Top with lemon, basil and tomatoes.  Serve.


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