Francesca's Zucchini Carpaccio

• 2 medium zucchini (about 3/4 pound total), trimmed
• 1/3 cup packed arugula leaves, washed well, spun dry, and chopped coarse
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon balsamic vinegar if desired
• fine sea salt to taste
• freshly ground black pepper to taste
• a 1/4-pound piece of Parmesan

1. Slice zucchini into paper-thin rounds either in a food processor fitted with a 1-mm.
2. blade or with a mandoline or other hand-held slicing device.
3. Arrange zucchini rounds in one layer, overlapping them slightly, on a large (about 8 by 12-inch) platter and sprinkle with arugula.
4. Drizzle oil and vinegar over zucchini and season with salt and pepper.
5. With a vegetable peeler shave curls of Parmesan on top.

zucchini, arugula, extravirgin olive oil, balsamic vinegar, salt, freshly ground black pepper, parmesan

Taken from www.epicurious.com/recipes/food/views/francescas-zucchini-carpaccio-13229 (may not work)