Zucchini Carpaccio With Almonds

1. 1

   Preheat the oven to 375.

2. 2

   Spread the almonds on a baking sheet and toast for about 10 minutes.

3. 3

   Remove from oven and cool.

4. 4

   Using a mandoline or vegetable peeler, make long shavings of zucchini.

5. 5

   Spread zucchini on platter.

6. 6

   Drizzle with olive oil and sprinkle with salt.

7. 7

   Working over the zucchini with a vegetable peeler, shave enough parmesan to lightly cover the zucchini.

8. 8

   Coarsely chop the almonds and distribute evenly over the cheese.

9. 9

   Immediately before serving embellish with an additional very light drizzling of olive oil.

No additional tips available.