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Zucchini Carpaccio with Salsa Verde

This shaved zucchini carpaccio is topped with a fresh basil-parsley salsa verde for an easy summer appetizer that's ready in just 15 minutes.
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Ingredients
  

zucchini

  • 1 medium zucchini
  • extra virgin olive oil

salsa verde

  • ½ cup parsley chopped
  • ½ cup basil chopped
  • ¼ cup extra virgin olive oil
  • 1 tbsp capers roughly mashed
  • 1 garlic clove finely grated
  • 2 tsp sherry vinegar
  • a generous squeeze of lemon ~1–2 tsp
  • salt
  • freshly cracked black pepper

Instructions
 

to make zucchini carpaccio with salsa verde:

  • using a mandoline (i used the second thinnest setting on mine), slice the zucchini into thin rounds
  • mix together salsa verde ingredients, adjust seasoning to taste
  • arrange the zucchini on a serving platter in slightly overlapping layers. spoon the salsa verde over the top, then finish with another drizzle of olive oil

to make ahead:

  • the dressing base (everything except the parsley and basil) can be made a day ahead and refrigerated.
  • slice the zucchini a few hours before serving and keep it refrigerated, loosely covered with a damp napkin. just before guests arrive, fold the herbs into the dressing and spoon everything over the zucchini.