Mala’ai Zucchini Carpaccio

1/4 cup extra virgin olive oil
3 Tablespoons lemon juice
Salt (1/4 tsp) and freshly ground black pepper
2 medium zucchini, sliced into 1/8” thick coins
Fresh basil, Parmesan curls (1/2 oz)

Place zucchini coins in a colander and sprinkle generously with a little kosher salt. Let stand 3-5 minutes. Drain liquid. Rinse zucchini under cold running water. Drain and let dry.
In a medium bowl whisk together the olive oil and fresh lemon juice. Season to taste.
Toss zucchini with a small amount of the dressing. Arrange on a plate. Garnish with chiffonade of fresh basil. Scatter with edible flowers and Parmesan curls over the top and sprinkle with black pepper.

Cal 153, makes 4 servings