Zucchini Carpaccio
Author: The Farm girl
  • 2 small Zucchini green or yellow
  • 1/2 cup shredded Arugula leaves or 1/4 cup shredded Sorrel or chopped fresh herbs
  • Kosher Salt Freshly Ground Pepper
  • Your favorite Extra Virgin Olive Oil - about 2 T but you be the judge
  1. Slice the squash on the diagonal as thinly as possible.
  2. Arrange in a pretty overlapping pattern on serving dish.
  3. Sprinkle with salt and pepper, then allow to sit at room temperature for about 30 minutes.
  4. Drizzle with olive oil, then top with arugula.