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Zucchini Carpaccio
© William Meppem

Zucchini Carpaccio

  • TOTAL TIME: 15 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • VEGETARIAN
  1. 1/4 cup extra-virgin olive oil
  2. 2 tablespoons fresh lemon juice
  3. Salt and freshly ground pepper
  4. 1 pound small green and yellow zucchini, sliced 1/8 inch thick on the diagonal with a mandoline
  5. 1 bunch arugula (1/4 pound), large stems discarded
  6. 1 ounce Parmesan, shaved (1 cup)
  1. In a medium bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the zucchini and toss well; let stand for 3 minutes. Arrange the zucchini slices, overlapping them slightly, on a platter. Add the arugula to the bowl and toss with the dressing, then mound on the zucchini. Scatter the Parmesan over the top and serve.
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