I was going to make the zucchini carpaccio I normally make, but instead I used the same treatment and made a raw zucchini salad.
Thinly sliced zucchini (on the mandoline) with a dressing of lemon pesto thinned with champagne vinegar and olive oil, black pepper, and a generous shower of parmesan.
Fresh, crunchy, lemony, delicious!
