How to make
The zucchini is washed well and without peeling, cut into very thin translucent circles.
Place in a bowl and mix with olive oil, lemon juice and black pepper (salt is not added yet, so as not to soften the zucchini).
Arrange the circles in one layer on a large plate and; cut the garlic into thin slices and the parmesan into flakes and put them on the circles.
Sprinkle with pine nuts and dry spices. Salt just before serving.
This carpaccio is extremely fresh and very light.
I was surprised by its taste and fine elegance.
Try and serve it to your most demanding guests to impress them.
Bon appetit and good luck!
*It would be difficult to cut zucchini into such fine circles by hand, so it is good to get a special device/cutter for this.
