Zucchini Carpaccio

  • Total Time:
  • Servings: 4

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  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground pepper
  • 1 pound small green and yellow zucchini, sliced 1/8 inch thick on the diagonal with a mandoline
  • 1 bunch arugula (1/4 pound), large stems discarded
  • 1 ounce Parmesan, shaved (1 cup)

How to make this recipe

  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.

Contributed By Photo © William Meppem Published September 2002

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