Zucchini Carpaccio

From inthekitchenwithkath.com

(Adapted from a recipe in Gourmet Weekday)

Serves 4 - 6

You want to slice the zucchini as thinly as possible. A mandoline makes it quick and easy.

1¼ pounds zucchini

¼ cup extra virgin olive oil

1½ tablespoons lemon juice

Salt, to taste

½ cup grated Parmigiano-Reggiano

A few fresh basil leaves (Gourmet used mint leaves.)

1. Cut the zucchini into very thin slices.

2. Spread the zucchini out on a platter or on a couple of plates.

3. Drizzle the olive oil over the zucchini, and then the lemon juice. Sprinkle with salt. Cover with the grated Parmigiano.

4. Cut the basil (or mint) into thin strips and add them.

5. Serve immediately, or set aside at room temperature to serve within an hour or two.