Zucchini Carpaccio

INGREDIENTS:

• 2-4 slender green zucchinis, sliced paper thin on a mandolin
• ½ cup mint, sliced into chiffonade
• ¼ cup high quality extra virgin olive oil
• 1 lemon, juiced
• ½ cup pine nuts, lightly toasted
• ¼ – ½ cup Shaved parmigiana reggiano

DIRECTIONS:

1. Arrange zucchini in concentric circles, slight overlapping on a serving plate.
2. Sprinkle evenly with mint.
3. In a separate bowl, whisk together the olive oil and lemon juice. Pour over the zucchini.
4. Allow zucchini to sit 10-30 minutes for the flavors to develop.
5. Before serving, sprinkle with pine nuts and parmigiana reggiano.