Tonight’s kitchen adventure? Using the last of some beautiful little zucchini that I got this weekend. I considered roasting, frying, gratineing – but that all sounds too hot and involved on this steamy summer night.
Hmmm… fresh, cooling, tasty? Zucchini Carpaccio it is!
To re-create this, thinly slice zucchini (use a vegetable peeler, knife,V slicer or Mandoline… whatever works for you!) and arrange on a plate. *I like a flower pattern if the zucchini is cut in rounds*. Top the slices with a squeeze of lemon, a drizzle of good olive oil (or truffle oil if you have any on hand!) and curl some nice Parmesan on top. Cracked black pepper would be a welcome addition. Enjoy!