One of my biggest hits for a summer lunch, or as a dinner starter, is my Zucchini Carpaccio. It is one of these go to recipes that I use to enhance a dinner or a buffet. You can put it together in ten minutes or less and it is pure sophistication. I also have had it as an afternoon snack since I am permanently worrying about calories and healthy foods: it covers both categories….
Using a vegetable peeler slice the zucchini as you see in the photo. Arrange it on a platter. Drizzle olive oil and balsamic vinegar over it. Sprinkle salt, pepper and parmesan cheese over it. Pure deliciousness!