FRANCESCA'S ZUCCHINI CARPACCIO

Francesca's Zucchini Carpaccio image

Provided by Molly O'Neill

Time 15m

Number Of Ingredients 7

Ingredients

2 small fresh zucchini, ends trimmed
1/3 cup tightly packed, roughly chopped arugula leaves
3 tablespoons extra-virgin olive oil
1 teaspoon balsamic vinegar
Fine sea salt
Freshly ground pepper to taste
1 4 - to 6-ounce piece Parmigiano Reggiano

Steps:

Slice the zucchini into paper-thin rounds on a mandoline or meat slicer, or with a 1-millimeter food-processor blade. Lay the slices on a large serving platter. Sprinkle the arugula over the zucchini. Drizzle with the oil and balsamic vinegar and season with salt and pepper. Shave curls of Parmigiano directly over the platter to cover the zucchini and arugula. Serve immediately.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 13 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 329 milligrams, Sugar 1 gram