No Cooking Required!
Serves 4 to 6
Prep Time: 15 minutes
4 medium – Zucchini sliced paper thin
4 tbsp – Extra-virgin olive oil
1 ½ tbsp – Fresh lemon juice
½ cup – Grated parmigiano-reggiano cheese
¼ cup – Basil leaves
½ tsp – Salt
Slice zucchini crosswise as this as possible with slicer or
lengthwise with a vegetable peeler; spread slices out evenly
on a large platter, covering platter completely.
Drizzle zucchini evenly with oil and lemon juice (add optional prosciutto at this time), then sprinkle evenly with ½ tsp salt and cheese. Using scissors, snip thin shreds of basil leaves over the salad.