Zucchini Carpaccio With Raspberry Vinegar

1. 1

   Trip the zucchini and cut it in paper-thin slices, using a sharp knife or a mandolin.

2. 2

   Arrange in a circular pattern (starting from the outside and working your way in, each slice overlapping the previous one) on individual plates.

3. 3

   Sprinkle the cheese over the slices.

4. 4

   Whisk together the vinegar and olive oil in a small bowl and drizzle over the zucchini and cheese.

5. 5

   Sprinkle with thyme, salt, and pepper.

6. 6

   Cover with plastic wrap and let stand at room temperature for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.