Zucchini carpaccio Italy Recipe

Wash the zucchini well, dry it, remove the ends and use a vegetable peeler to cut it lengthwise into very thin slices.

Arrange the slices in layers in a baking dish (also used as a serving dish) and add salt, pepper, and basil between each layer.

Make citronette by emulsifying oil and lemon juice.

Season with citronette, basil, and pine nuts, close the container (cover it, or in my case, wrap it) and let it rest in the refrigerator for at least an hour.

Once your zucchini carpaccio is done and served with parmesan cheese flakes… how do you eat it?