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| Zucchine Carpaccio |
2-3 tablespoons extra virgin olive oil
2-3 garlic cloves, thinly sliced
2 tablespoons fresh thyme leaves (or basil, oregano, or mint)
½ teaspoon paprika
Zest and juice 1 lemon
4 medium zucchini, rinsed, dried, cut ½ inch off each end
½ cup lightly toasted slivered almonds
Juice 1 lemon
Freshly ground black pepper
In a small bowl, add the oil, garlic, thyme, paprika, lemon zest together and mix well.
With an apple peeler, slice the zucchini thinly and lengthwise. Place them on a platter. For each layer, drizzle a little of the oil mixture, almonds, squeeze of lemon juice, and freshly ground pepper on top. Repeat until you have used up all of the ingredients. Cover with plastic wrap and keep in the fridge for at least an hour before serving.
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| Fresh Thyme |
