Zucchini Carpaccio

Servings:  4  |  Preparation Time:  20 minutes

Zucchini is a perfect choice year round. Serve this as an appetizer, side dish or even as a light lunch.

Ingredients:
•    1/2 lemon
•    2 medium zucchini.Cut off ends
Slice thin with mandolin
•    4 tsp extra virgin olive oil
•    salt and fresh pepper to taste
•    1 cup baby arugula (cut into bite size pieces)
•    1/4 cup shaved Parmesan
•    Small amount of lemon zest

Directions:

• Combine lemon juice and oil. 
• Build the layers.
• Place a layer of zucchini on the bottom of the serving dish. 
• Season with salt and pepper to taste.
• Drizzle with a little olive oil and lemon juice.
• Repeat layering zucchini, salt, pepper, olive oil and lemon juice until all zucchini is used up.
• Let marinade for at least 10 minutes.
• Right before serving, top with fresh arugula, shaved Parmesan and a little lemon zest for a dash of color.

Nutrition Value:  Per serving:
Calories: 81 |  Fat: 6.0 g | Carb: 5.3 g | Protein: 2.8 g | Sugar: 1.6 g | Sodium: 89.3 mg (without salt)

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