Zucchini Carpaccio

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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Ingredients

2 medium zucchini

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

1/2 lemon, juiced

1 leek, white part only, sliced thinly

1/4 pound piece Parmesan

Fresh mint leaves, for garnish

Directions

  1. Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks. Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.
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