Zucchini Carpaccio

Source: Fig and Olive, NYC
adapted by http://theresalwaysthyme.blogspot.com

1 pound zucchini
4 tablespoons pine nuts
6 tablespoons Parmesan cheese (flakes)
3 tablespoons lemon juice
9 tablespoons extra virgin olive oil

Cut the zucchini with a mandoline or carefully with a knife, slice into penny-thin rounds, with the skin left on.

In a bowl combine the olive oil and the lemon juice.

Evenly spread the zucchini slices across a 9-inch plate. Cover the plates with Saran wrap and put in the refrigerator.

Toast the pine nuts for a few minutes in a pan to slightly brown them and develop their flavor.

Right before serving, take the plates out of the refrigerator, drizzle the zucchini with the lemon and oil dressing, season with a pinch of salt and freshly ground pepper. Spread 1 1/2 tablespoons of shaved Parmesan cheese and 1 tablespoon of toasted pine nuts on each plate.

Note: It makes a nice presentation on the separate plates, but I've also served it piled into a bowl for the family!