Zucchini Carpaccio

If you have a mandoline, you can make this in five minutes, flat!

I first had zucchini carpaccio at a friend's birthday lunch. Well, I didn't taste it so much as I saw it. Virtually every lady at the table ordered it, and I was stunned at the simplicity and elegance of it. I knew I had to try it at home myself. The following is not a recipe, per se, but a guide as to how I season, plate, and serve paper-thin raw zucchini, my most favorite summer first course or side dish.

Equipment: cutting board; chef’s knife;

mandoline; measuring spoons

Ingredients: 2 zucchini

fresh lemon juice

extra virgin olive oil

fleur de sel or Maldon salt

1 tablespoon toasted pignoli

Parmesan shavings

1. Using a mandoline, shave the zucchini crosswise into paper-thin slices, rotating the zucchini a quarter turn every few slices.

ILOC tip: after every few slices, rotate the product a quarter turn to prevent the slices from changing shape by keeping the surface of the product flat.

2. Arrange the slices of zucchini in an overlapping concentric circle pattern on a platter, or divided amongst individual plates.

3. Drizzle fresh lemon juice/squeeze a lemon over the zucchini. Drizzle lightly with a fine olive oil. Sprinkle generously with finishing salt, pignoli, and Parmesan shavings.

4. Serve immediately, or up to 30 minutes later, at room temperature.

"This dish is best prepared 15-20 minutes before you wish to serve it so that the zucchini has time to macerate. Since it is so very thin, it doesn't take terribly long."

Makes 4-6 first course or side dish servings.

"Try making this dish with both zucchini and yellow squash for a colorful presentation."