Zucchini & Cucumber 'Beat The Heat' Carpaccio

• 2 Medium Zucchini, Sliced Paper Thin
• 2 Cucumbers,Sliced Paper Thin
• 3 tablespoons Fresh Lemon Juice
• 1/4 cup Extra-Virgin Olive Oil
• 1/4 teaspoon Lemon Zest
• 1 tablespoon Rice Wine Vinegar
• 1/2 cup Goat Cheese, Crumbled
• 1 tablespoon Fresh Dill, Finely Chopped
• 2 tablespoons Fresh Basil, Finely Chopped
• 1 tablespoon Fresh Italian Parsley, Finely Chopped
• 1/2 Kosher Salt
• Fresh Cracked Black Pepper to Taste
• Pinch of Red Pepper Flakes

1. In a small bowl, whisk together the lemon juice, lemon zest, olive oil and vinegar.
2. On a large platter, arrange zucchini and cucumber au gratin style, overlapping the zucchini and cucumber.
3. When ready to serve, drizzle with 3 tablespoons of the dressing. Top with goat cheese, basil, dill, parsley salt, cracked pepper and red pepper flakes. Serve immediately.

zucchini, cucumbers, lemon juice, extravirgin olive oil, lemon zest, rice, goat cheese, fresh dill, fresh basil, fresh italian parsley, kosher salt, fresh cracked black pepper, red pepper

Taken from food52.com/recipes/12839-zucchini-cucumber-beat-the-heat-carpaccio (may not work)