Zucchini Carpaccio

1. 1

   Cut zucchini diagonally into paper-thin slices with slicer.

2. 2

   Arrange slices, overlapping slightly, in 1 layer on 4 plates.

3. 3

   Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.

4. 4

   Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini.

5. 5

   Sprinkle with sea salt, pepper to taste, and pine nuts.

6. 6

   Let stand 10 minutes to soften zucchini and allow flavors to develop.

7. 7

   Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.

8. 8

   *Available at specialty produce markets and some supermarkets.

9. 9

   **Available at Asian markets, some cookware shops, and Uwajimaya (800-899-1928).

* Per serving · 4 servings · Values may vary.