Zucchini Carpaccio

Source: Adapted from the New York Times


medium zucchini
2 cloves
garlic (thinly sliced)
2 tablespoons
olive oil (up to 3 tablespoons)
2 tablespoons
toasted pine nuts
fresh parmesan shavings
juice of 1/2 lemon
salt to taste


Slice zucchini lengthwise with a mandolin or chef's knife as thinly as possible. Sprinkle lightly with salt. Place in colander for 30 minutes to drain, tossing occasionally. 

Dry zucchini on absorbent towel and arrange in layers (no more than three) in a shallow serving dish, adding slices of garlic between the layers. Drizzle with lemon juice and let marinate in the refrigerator for 15-60 minutes. 

Remove from the refrigerator and drizzle with olive oil, sprinkle with toasted pine nuts and parmesan shavings.  (Recipe #908)