Zucchini Carpaccio

1. 1

   Trim ends of zucchini and slice diagonally into wafer-thin rounds. Place in bowl.

2. 2

   Combine the olive oil, lemon juice and zest and season with salt and pepper.

3. 3

   Pour mixture over zucchini and leave for 5 minutes.

4. 4

   Pile arugula onto serving plates, then top with zucchini.

5. 5

   Top with the shaved parmesan.

No nutritional information available.

No additional tips available.