Zucchini Carpaccio

Zucchini Carpaccio is the perfect side for these summer evening meals.

Yield: 4

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Zucchini Carpaccio

Zucchini Carpaccio is the perfect side for these summer evenings.

Prep time: 20 MinTotal time: 20 Min

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Ingredients

• 2 large zucchini
• a good sized handful of arugula
• juice of 1 lemon
• 2 tablespoon olive oil
• 1 teaspoon minced fresh garlic, mushed into a paste
• 1 teaspoon minced fresh basil
• Salt and pepper
• 1 tablespoon diced blanched almond slivers
• 2 tablespoons freshly shaved Romano cheese

Instructions

1. Thinly slice the zucchini using a mandoline or spiralizer.
2. Set it in a strainer and sprinkle salt generously over. Allow it to sit for 20 minutes. The salt will extract much of the liquid.
3. Thoroughly rinse the zucchini and pat dry with a towel.
4. In a small bowl, stir together the lemon juice, olive oil, garlic, basil, salt and pepper.
5. In a large bowl, toss all ingredients together reserving half of the cheese and a little of the almonds to sprinkle on top. And there you go!

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