Zucchini Carpaccio

Recipe Ingredients

2 cups	474ml	Zucchini (medium)
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Extra-virgin olive oil
1/2		Lemon - juiced
1		Leek, white part only - sliced thinly
1/4 lb	113g / 4oz	Parmesan piece
		Fresh mint leaves - for garnish

Recipe Instructions

Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks.

Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E02) - from the TV FOOD NETWORK

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