Zucchini/Courgette Carpaccio

Long-time readers will know I don’t cook much, but I do like picking up easy things here and there that I can add to my (very) limited repertoire. The latest addition? Zucchini Carpaccio, which Roam & Home introduced me to. The recipe comes from Eat This by Tyler Florence, an American TV chef. The dish is light but oddly filling. (Especially if you, uh, eat half of it.) And it has lemon in it, which makes it a no-brainer for this particular lover of all things LEMON.

Here’s Tyler’s recipe, courtesy of the Food Network.

Ingredients
2 medium zucchini
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
1 leek, white part only, sliced thinly
1/4 pound piece Parmesan
Fresh mint leaves, for garnish

Directions
Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. (Roam & Home does long length-wise pieces.) Overlap zucchini disks in one layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter with leeks. Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks. (Another switch-up by Roam & Home: ricotta or some other sort of fresh cheese is also a nice choice.) Garnish with mint leaves. Serve immediately.