Carpaccio Of Zucchini With Cheese, Lemon & Basil

1. 1

   Dry the zucchini well and using a vegetable peeler, carefully slice the zucchini into thin beautiful strips, continue this until all the zucchini has been cut and place them into a very large deep bowl.

2. 2

   In a small plate, using a cheese slicer or a vegetable peeler, create paper thin pieces of the hard cheese of your choice, enough to please your taste preference.

3. 3

   About 10 minutes or so before serving your meal, drizzle a good dose of olive oil and add some sea salt and pepper to the zucchini strips. Mix gently until well coated. Squeeze a bit of fresh lemon juice from the lemon, and blend well.

4. 4

   Taste for any more seasoning needed and lastly, chop some of the basil leaves and add these as well as a small dash of lemon zest to the top.

5. 5

   Finish with a good handful of the thinly sliced cheese and serve immediately with grilled meats, fish and toasted crostini bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.