Zucchini Carpaccio (Tyler Florence) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 medium zucchini |
kosher salt and freshly ground black pepper |
1 tablespoon extra-virgin olive oil |
1/2 lemon, juiced |
1 leek, white part only, sliced thinly |
1/4 pound piece parmesan |
fresh mint leaves, for garnish |
Directions:
1. 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.
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