Francesca's Zucchini Carpaccio

Name: Francesca's Zucchini Carpaccio
Total time: 15 min
Ingredients: 2 small fresh zucchini, ends trimmed; 1/3 cup tightly packed, roughly chopped arugula leaves; 3 tablespoons extra-virgin olive oil; 1 teaspoon balsamic vinegar; Fine sea salt; Freshly ground pepper to taste; 1 4 - to 6-ounce piece Parmigiano Reggiano

Recipe from Faith Willinger

Adapted by Molly O'Neill

Total Time: 15 minutes
Rating: 4(9)
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Featured in: Food; How to Stuff a Wild Zucchini

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Ingredients

2small fresh zucchini, ends trimmed
⅓cup tightly packed, roughly chopped arugula leaves
3tablespoons extra-virgin olive oil
1teaspoon balsamic vinegar
Fine sea salt
Freshly ground pepper to taste
14 - to 6-ounce piece Parmigiano Reggiano

Ingredient Substitution Guide

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Preparation

Step 1
Slice the zucchini into paper-thin rounds on a mandoline or meat slicer, or with a 1-millimeter food-processor blade. Lay the slices on a large serving platter. Sprinkle the arugula over the zucchini. Drizzle with the oil and balsamic vinegar and season with salt and pepper. Shave curls of Parmigiano directly over the platter to cover the zucchini and arugula. Serve immediately.