Zucchini Carpaccio

June 2011
Zucchini Carpaccio

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Makes: 1 servings

  • 2 zucchini, sliced crosswise on an angle 1/8 inch thick
  • Salt and pepper
  • 1 tablespoon fresh lemon juice
  • EVOO
  • 2 tablespoons pine nuts, toasted
  • Wedge parmesan
  1. Layer zucchini in overlapping circles; sprinkle with salt and pepper; drizzle with lemon juice and EVOO. Garnish with toasted pine nuts and shaved parmesan.