Zucchini Carpaccio Recipe

Servings: 8

Don't shy away from the large natural grown zucchinis , they are sweet and tender. This

simple dish will amaze your guests having this as a starter course.

• 5 medium or large zucchini
• 2 tablespoons extra virgin olive oil
• 4 tablespoons fresh lemon juice
• sea salt and fresh cracked pepper
• fresh mint chopped
• 1/3 cup Parmesan cheese, or Pecorino

Slice zucchini thinly using mandolin slicer. Arrange on platter in circular pattern.
Mix oil and lemon juice and pour over zucchini. Sprinkle with sea salt and fresh cracked pepper.
Top with fresh mint and use a vegetable peeler to peel thin slices of the Parmesan cheese.

Per Serving 64 Calories; 5g Fat (58.8% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3mg
Cholesterol; 66mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.