Okay, I totally took this straight from Gourmet Magazine. Though the recipe calls for chopped mint as a topping and I am not a fan of mint, so I changed it to Parsley. You also couldn’t go wrong with a topping of chopped basil or diced thyme. Whatever herb you have growing on hand.
Also, if you don’t own a mandolin, try to slice your zucchini as thinly as possible, it won’t change the taste if your slices are a little thicker than you can get with the mandolin.
- 1 medium zucchini
- Good quality olive oil
- Ground black pepper
- Sprinkle of kosher salt
- Finely grated Parmesan cheese
- Chopped Parsley or your favorite herb, chopped
Thinly slice zucchini with a mandolin. Arrange slices on a plate, overlapping edges slightly. Grind fresh pepper over top, sprinkle salt and drizzle with olive oil. Sprinkle a generous amount of Parmesan cheese to cover and sprinkle herbs.
I let it sit for about 15 minutes so the olive oil could soak in and we gobbled it up!
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