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Zucchini Carpaccio
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| Ingredients | |
| 2 medium | zucchini |
| Salt | |
| 2 | garlic cloves, thinly sliced |
| Freshly squeezed juice of 1/2 lemon | |
| 2 to 3 tablespoons | fruity olive oil |
| 2 tablespoons | toasted pine nuts or chopped almonds, and/or chopped fresh herbs |
| 1 teaspoon | raw honey, 1 tablespoon raisins or fresh Parmesan shavings (optional) |
Slice zucchini lengthwise with a mandoline or chef’s knife as thinly as you can, and sprinkle lightly with salt. Place in a colander for 30 minutes to remove the excess moisture, tossing occasionally.
Dry on paper towels and arrange the zucchini in layers in a shallow serving dish, adding slices of garlic between the layers. Drizzle with lemon juice and marinate, refrigerated, for at least 15 minutes and up to 1 hour. If you have more than 2 layers, you may need to turn the zucchini upside down every 15 minutes to coat them evenly with the lemon juice.
To serve, arrange a few slices of zucchini on each plate. (Remove and discard garlic slices as you go.) Drizzle with olive oil and top with nuts and/or herbs. If you wish, add a few drops of runny honey, a few raisins or some Parmesan shavings.
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