Description
Zucchini Carpaccio…fresh, crisp and delicious – this is a makeover worth trying!
Ingredients
Scale
- 2 zucchini
- Freshly shaved Parmigiano Reggiano
- 3 Tbsp. olive oil
- Juice from 1 lemon
- Salt & freshly ground pepper, to taste
- 1 – 2 cups arugula
Instructions
- Trim the ends of the zucchini, then using a mandoline, slice into paper thin rounds directly onto a large serving platter.
- Shave curls of Parmigiano directly over the zucchini.
- Season with salt and pepper, then drizzle with olive oil and lemon juice.
- Garnish with arugula.
- Serve immediately.
