Recipe: Zucchini Carpaccio

Here's Fig & Olive's simple way to get your fill of summer squash. Use a mandolin to get the thinnest slices of zucchini possible -- it makes an attractive starter or side dish.

Zucchini Carpaccio
Serves 2 to 4 as a side

2 medium-sized zucchini
salt & pepper
olive oil
Juice from one lemon
1 tablespoon toasted pine nuts
Shaved Parmesan

Slice zucchini as thinly as possible and arrange on a plate. Season with salt and pepper, and drizzle with olive oil and lemon juice to taste.

Top with pine nuts and shavings of Parmesan.