Chef Paul’s Zucchini Carpaccio

• 3 medium zucchini
• 1/3 cup mint leaves
• 2 Tbls Extra Virgin Olive Oil
• 2 Tbls Meyer Lemon Olive Oil
• 2 Tbls lemon juice
• 1/4 cup pine nuts
• Parmesan cheese, shaved or grated

Clean the zucchini, then thinly slice. Arrange the slices on each plate. Julienne slice the mint, then sprinkle evenly over the zucchini. Whisk the EVOO, the Meyer Lemon Olive Oil, and the lemon juice. Sprinkle the dressing over the zucchini. Season to taste with sea salt and fresh ground pepper. Sprinkle the pine nuts over the zucchini. Shave or sprinkle the Parmesan cheese over all.

Serves 6

Buon Appetito
Paul & Mario

Courtesy of Chef Paul Lindemuth
And Fuller’s Second Floor

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Extra Virgin Olive Oils and Balsamic Vinegars