zucchini carpaccio.

here’s another one of my favorite recipes of all time.  it was part of the italian feast menu yesterday…


slice zucchini as thinly as you can.  i have a little cheap version of a mandolin and it worked beautifully for this.  you can also use a vegetable peeler and do long strips.  but i like cutting them into disks better.  arrange in one layer on a big serving platter.

add thinly sliced leeks, chopped mint and/or basil (i add both), and the juice of one lemon.

sprinkle the whole platter with kosher or sea salt.  let sit for 20 minutes.

top with shaved parmesan and black pepper.

this dish sounds so innocent and boring, but trust me, it is a real treat.  it’s beautiful and very good for you!!!!




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