Francesca's Zucchini Carpaccio

Ingredients

• 2 small fresh zucchini, ends trimmed
• ⅓ cup tightly packed, roughly chopped arugula leaves
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• Fine sea salt
• Freshly ground pepper to taste
• 1 4 – to 6-ounce piece Parmigiano Reggiano

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    536 calories; 42 grams fat; 16 grams saturated fat; 21 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 31 grams protein; 57 milligrams cholesterol; 1181 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Slice the zucchini into paper-thin rounds on a mandoline or meat slicer, or with a 1-millimeter food-processor blade. Lay the slices on a large serving platter. Sprinkle the arugula over the zucchini. Drizzle with the oil and balsamic vinegar and season with salt and pepper. Shave curls of Parmigiano directly over the platter to cover the zucchini and arugula. Serve immediately.

15 minutes