Zucchini Carpaccio

Yet another zucchini recipe:

Zucchini Carpaccio (Adapted from Epicurious)

1lb zucchini, sliced paper thin
1/3 c mint leaves, cut into thin strips (Chiffonade) or Basil
2T olive oil
2T lemon juice
salt/pepper
1/4 c pine nuts, toasted
1 oz Parmesan cheese, shaved

Spread out zucchini in one layer on a large platter. Sprinkle mint leaves over zucchini. Whisk together olive oil, lemon juice, and salt/pepper. Drizzle over zucchini. Sprinkle pine nuts over zucchini. Let stand 10 minutes. Add shaved Parmesan and serve

Easy-peasy. I used basil because my mint plants have not been looking too good. The best way to shave the Parmesan cheese is to use a vegetable peeler. If you don't have a mandoline (get one soon - you will love it), you can also use a vegetable peeler to get thin slices.

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