Zucchini Carpaccio - cooking recipe

Ingredients

1 lb green zucchini
1 lb yellow zucchini
5 tablespoons extra virgin olive oil
1 small lemon, juice of
2 teaspoons lemon zest
8 ounces baby arugula leaves
4 ounces shaved parmesan cheese
salt and pepper

Preparation

Trim ends of zucchini and slice diagonally into wafer-thin rounds. Place in bowl.
Combine the olive oil, lemon juice and zest and season with salt and pepper.
Pour mixture over zucchini and leave for 5 minutes.
Pile arugula onto serving plates, then top with zucchini.
Top with the shaved parmesan.