Zucchini Carpaccio

Name: Zucchini Carpaccio
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 medium zucchini; 1/2 lemon, juiced; 3 tablespoons olive oil; 2 teaspoons minced fresh thyme; Kosher salt and freshly ground black pepper; Parmesan cheese, for shaving; 1 baguette, sliced, for serving

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Level: Easy
Total: 20 min

Prep: 5 min
Inactive: 15 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 5 min
Inactive: 15 min

Yield: 4 servings

Ingredients

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2 medium zucchini

1/2 lemon, juiced

3 tablespoons olive oil

2 teaspoons minced fresh thyme

Kosher salt and freshly ground black pepper

Parmesan cheese, for shaving

1 baguette, sliced, for serving

Directions

Using a sharp vegetable peeler, shave the zucchini lengthwise, creating very thin slices. Discard the first slice that is very dark green skin. Arrange the slices on a platter, overlapping the slices.
In a small jar or bowl, place the lemon juice, olive oil, thyme, salt and pepper. Cover and shake well or whisk to blend. Pour the mixture evenly over the zucchini slices. Allow to sit for at least 15 minutes, or for up to an hour.
Use vegetable peeler to shave thin slices of Parmesan over the zucchini, and serve with baguette slices.