Francesca's Zucchini Carpaccio

• 2 small fresh zucchini, ends trimmed
• 13 cup tightly packed, roughly chopped arugula leaves
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• Fine sea salt
• Freshly ground pepper to taste
• 1 4 - to 6-ounce piece Parmigiano Reggiano

1. Slice the zucchini into paper-thin rounds on a mandoline or meat slicer, or with a 1-millimeter food-processor blade.
2. Lay the slices on a large serving platter.
3. Sprinkle the arugula over the zucchini.
4. Drizzle with the oil and balsamic vinegar and season with salt and pepper.
5. Shave curls of Parmigiano directly over the platter to cover the zucchini and arugula.
6. Serve immediately.

zucchini, tightly packed, extravirgin olive oil, balsamic vinegar, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/9659 (may not work)