Zucchini Carpaccio

Here’s another fabulous way to serve summer zucchini. If you have a very sharp knife and fine motor control, you can slice them by hand. Otherwise, you’ll need a slicer, like a mandoline or the inexpensive and wonderful Feemster Slicer. You can serve Zucchini Carpaccio on their own, or add avocado or tomato for a larger salad. SAM

1 tablespoon balsamic vinegar
1/4 cup olive oil
1/4 teaspoon sea salt
8 (4 to 5-inch/2-ounce) zucchini, trimmed
1 tablespoon pine nuts, toasted
Chopped parsley
Shaved Parmesan

In a small glass, whisk together the vinegar, oil, and salt. With a slicer or sharp knife, cut the zucchini into very thin strips. Spread on a plate and drizzle with the vinegar mixture. Cover with plastic wrap and marinate at room temperature for 1 hour. Arrange on salad plates with the marinade and top with pine nuts, parsley, and Parmesan.
Makes 4 servings.