Photo via Fig + Olive

Wondering what to do with your surplus of zucchini this summer?  How about zucchini carpaccio?  It just happens to be one of the signature dishes at Fig + Olive which has outposts in NYC, LA and Chicago.  It sounds fancy, but it’s actually super easy.  Plus it’s light and refreshing, which I always prefer on those scorching summer days.  Here’s how to make it.

Zucchini carpaccio

Ingredients //
1 lb zucchini, thinly sliced
1/4 cup extra virgin olive oil
Juice of 1 lemon
6 tablespoons shaved low-fat parmesan
4 tablespoons toasted pine nuts
Sea salt and pepper

Directions //
Arrange zucchini slices in a pretty pattern.  Whisk olive oil and lemon juice together. Drizzle over zucchini.  Top with cheese, nuts, and salt & pepper.

Enjoy!