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RECIPES/Appetizers
Delicate thin slices of zucchini with a flavorful vinaigrette and parmesan cheese
Zucchini Carpaccio
INGREDIENTS
2 Medium Zucchini finally sliced in the Cuisinart food processor with the 2mm disc.
1/2 cup of extra virgin Olive oil
1 teaspoon of fresh ground black pepper
1 lime
1/2 teaspoon kosher salt
1 teaspoon capers
1/2 cup of parmesan cheese finally sliced with a vegetable peeler.
Instructions
Put all the zucchini discs in a plate one next to each other.
In the bowl of the small Cuisinart food processor combine, Juice of the lime, salt, pepper and capers for 20 seconds, gradually add olive oil to the mix until has been emulsified (creamy or mayonnaise texture).
Pour the sauce over the zucchini slices top with the parmesan cheese and let rest for 30 minutes on the fridge before serve.
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RECIPE FACTS

Servings: 4

Nutritional information per serving

No nutrition information available

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