[Hack]

Originally Posted by Sparkle

The zucchini carpaccio I've been making lately is really simple: a layer of very thin slices of zucchini, drizzle of olive oil, squeeze half of a lemon over it, sprinkle some capers, parsley and then add another layer of very thin slices of zucchini, repeat, all of the above - until you're out of zucchini. I grated some pecorino romano over the top. It serves really nicely over a bit of arugula.

I *love* fish carpaccio best, but I can't get any of the local fish markets to slice it thin enough for me.

And it is super-yummy x a lot.