For this dish, fresh spring-summer zucchini are imperative. I use a 1-mm. food processor-blade as if it were a mandoline to hand-slice the tender zucchini.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4 to 6
Ingredients
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
Preparation
Slice zucchini into paper-thin rounds either in a food processor fitted with a 1-mm. blade or with a mandoline or other hand-held slicing device. Arrange zucchini rounds in one layer, overlapping them slightly, on a large (about 8 by 12-inch) platter and sprinkle with arugula. Drizzle oil and vinegar over zucchini and season with salt and pepper. With a vegetable peeler shave curls of Parmesan on top.
Reprinted with permission from Red, White, and Greens: The Italian Way With Vegetables, copyright 1996 by Faith Willinger. Buy the full book on Amazon.
