Chef Paul’s Zucchini Carpaccio

• 3 medium zucchini
• 1/3 cup mint leaves
• 2 TBSP Extra Virgin Olive Oil
• 2 TBSP Meyer Lemon Olive Oil
• 2 TBSP lemon juice
• salt & pepper
• 1/4 cup pine nuts
• parmesan cheese, shaved or grated

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

Serves 6

Buon Appetito {Paul & Mario}

Courtesy of Chef Paul Lindemuth and Fuller’s Second Floor