Zucchini Carpaccio
By: Isabelle Mazzoni
Published: Wednesday, December 2, 2009 - 1:24am

Ingredients




2 zucchini
Salt, pepper
Virgin Olive oil
Parmigiano-Reggiano
Parsley

Preparation

1 Using a mandoline, thinly slice zucchini into long strips. 2 Arrange in ribbons on serving plate. Season with salt and pepper, and drizzle with olive oil. 3 With a vegetable peeler shave curls of Parmigiano-Reggiano on top. 4 Sprinkle with freshly chopped parsley.

About


This is quickest recipe I have ever made. It rally takes about 5 minutes. I had a couple fresh Zucchini I had bought at the farmers market and decided to just slice them thinly with the mandolin. Don’t try this with a knife unless your knife skills are as good as a sushi chef. Then get creative by placing the thin slice of zucchini on a plate, top with salt, pepper a beautiful virgin olive oil, shave some Parmigiano-Reggiano and some fresh chopped parsley. Here you have it! This dish is a perfect side to a grilled meat or just as an appetizer.