Zucchini Carpaccio

1. 1

   Using a sharp vegetable peeler, shave the zucchini lengthwise, creating very thin slices.

2. 2

   Discard the first slice that is very dark green skin.

3. 3

   Arrange the slices on a platter, overlapping the slices.

4. 4

   In a small jar or bowl, place the lemon juice, olive oil, thyme, salt and pepper.

5. 5

   Cover and shake well or whisk to blend.

6. 6

   Pour the mixture evenly over the zucchini slices.

7. 7

   Allow to sit for at least 15 minutes, or for up to an hour.

8. 8

   Use vegetable peeler to shave thin slices of Parmesan over the zucchini, and serve with baguette slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.