Zucchini Carpaccio

Deselect All

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil 

1 red Fresno chile, finely sliced

1 lemon, zested 

Kosher salt and freshly ground black pepper

2 large zucchini, ends trimmed 

2 tablespoons freshly grated Parmesan

3 large fresh basil leaves, cut into chiffonade 

Flaky sea salt, for garnish, optional