Zucchini carpaccio

Ingredients

• 2 large zucchini
• 2 tablespoons olive oil
• 1 lemon
• Salt and pepper to taste
• Grated Parmesan
• Fresh basil leaves

Step-by-step preparation

1. Wash the zucchini and cut them into very thin slices with a mandoline or sharp knife.
2. Arrange the slices on a plate, spreading them out well.
3. Drizzle the zucchini with olive oil and the juice of half a lemon.
4. Season with salt and pepper and toss gently so the oil and lemon are evenly distributed.
5. Cover the plate with plastic wrap and let it rest in the fridge for about 30 minutes so the flavors blend.
6. When ready to serve, remove the plastic wrap and top with grated Parmesan and fresh basil leaves.
7. Serve the zucchini carpaccio cold as an appetizer or a side for your favorite dishes.