Zucchini Carpaccio


In a medium bowl, whisk the olive oil with the lemon juice and season  with salt and pepper. Add the zucchini and toss well; let stand for 3  minutes. Arrange the zucchini slices, overlapping them slightly, on a  platter. Add the arugula to the bowl and toss with the dressing, then  mound on the zucchini. Scatter the Parmesan over the top and serve.


  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • Salt and freshly ground pepper

  • 1 pound small green and yellow zucchini, sliced 1/8 inch thick on the diagonal with a mandoline

  • 1 bunch arugula (1/4 pound), large stems discarded

  • 1 ounce Parmesan, shaved (1 cup)