Zucchini Carpaccio

I know, I know. Two zucchini posts in a row. But this carpaccio is so simple and delicious that I had to post it for you all. There might still be some zucchini left at the farmer’s markets, even though it’s now been pretty much taken over by apples and squash. I made this for a quick and easy lunch last weekend, but it would also make an excellent first course for a dinner party. Be sure to use a mandolin (if you have one) to make the slices of zucchini as thin as possible; otherwise, use a very sharp knife so that they are almost transparent. ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

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Zucchini Carpaccio (adapted from Tyler’s Ultimate by Tyler Florence)

1 zucchini, very thinly sliced

1/2 cup chopped mixed herbs, such as basil, mint, and parsley

2 teaspoons capers

Zest and juice of one lemon

1/4 – 1/3 cup shaved parmesan cheese

2 tablespoons good-quality olive oil

Salt and pepper, to taste

Layer zucchini in overlapping slices on a plate. Sprinkle herbs and lemon zest over, then drizzle lemon juice and olive oil. Sprinkle cheese over, then season with salt and pepper. Refrigerate for ten minutes or so to let the flavors blend. Serve immediately.