Marinated Zucchini with Parmesan
Source: Cooks Illustrated 5/1996
1 pound zucchini (about 2 medium), rinsed well
1/2 cup olive oil
3 T lemon juice from 2 small lemons
Table salt and ground black pepper
4 oz Parmigiano-Reggiano
1. Using a mandoline, v-slicer, or food processor, slice zucchini into very thin slices.
2. Arrange the slices, overlapping them slightly, on a shallow platter. Drizzle the zucchini with 1/2 cup of olive oil, 3 T of fresh lemon juice, and salt and pepper to taste. With a vegetable peeler or a small, sharp paring knife, shave 4 ounces of Parmigiano-Reggiano cheese over the zucchini. Serve.
Serves 8