Zucchini Carpaccio

Page 102

Cuisine: Italian | Course Type: Sides

(1 review)

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Recipe Review

Oh my,Oh my,OH MY...

So simple and so delicious, I think I could eat this every summer night.

A mandoline or Kyocera slicer makes this about a five minute dish ... and you can spend the time you save on prep being creative in how you arrange the slices, which are then salted, dressed with lemon juice and EEVO, then sprinkled with grated parmesan and mint. I used basil instead because my husband doesn't care for mint.

It is so pretty -- good as a side dish but it would also be a lovely first course or as part of a summer buffet. I can't believe I forgot to take a picture.

Because this recipe originally appeared in Gourmet magazine, it is also available at Epicurious.

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