Zucchini Carpacchio

Okay, I totally took this straight from Gourmet Magazine.  Though the recipe calls for chopped mint as a topping and I am not a fan of mint, so I changed it to Parsley.  You also couldn’t go wrong with a topping of chopped basil or diced thyme.  Whatever herb you have growing on hand.

Also, if you don’t own a mandolin, try to slice your zucchini as thinly as possible, it won’t change the taste if your slices are a little thicker than you can get with the mandolin.

• 1 medium zucchini
• Good quality olive oil
• Ground black pepper
• Sprinkle of kosher salt
• Finely grated Parmesan cheese
• Chopped Parsley or your favorite herb, chopped

Thinly slice zucchini with a mandolin.  Arrange slices on a plate, overlapping edges slightly.  Grind fresh pepper over top, sprinkle salt and drizzle with olive oil.  Sprinkle a generous amount of Parmesan cheese to cover and sprinkle herbs.

I let it sit for about 15 minutes so the olive oil could soak in and we gobbled it up!

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