This makes a great side dish. We just had it recently, if I remember correctly, with some chicken. See — that’s how good it was, I can’t even remember what we had it with!

The original recipe layered individual servings with the mint, olive oil and lemon. I just tossed everything in a bowl. You do what you need to do.

Zucchini Carpaccio Salad
Recipe based on one from Gourmet magazine
4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tbsp extra-virgin olive oil
2 tsp fresh lemon juice
1/4 tsp sea salt
1/4 cup pine nuts (1 oz)
1 /4 shaved Parmigiano-Reggiano cheese

Cut the zucchini into thin slices. You can use a mandoline (not the instrument!) or the slicer part of a box grater. I used the grater — worked well. Put zucchini in a large bowl, one that will give you enough room to toss everything.

Make stacks . . . → Read More: Tasty Zucchini Carpaccio Salad