Total Calories: 165
1 Scrub the zucchini with a brush under cold running water. Trim off the ends.
2 In a food processor or on a mandoline slicer, cut the zucchini into very thin slices. Place the slices in a medium bowl.
3 In a small bowl, whisk together the lemon juice, olive oil, and salt and pepper to taste until blended. Stir in the mint. Drizzle over the zucchini and toss well. Spread the slices out on a shallow platter.
4 With a vegetable peeler, shave the Parmigiano into thin slices. Scatter the slices over the zucchini. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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