Zucchini Carpaccio With Almonds

My Italian Garden by Viana La Place

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 cup  whole almond
• 4  small zucchini, ends trimmed
•  olive oil
•  salt
•  parmesan cheese

Directions

1. Preheat the oven to 375.
2. Spread the almonds on a baking sheet and toast for about 10 minutes. Remove from oven and cool.
3. Using a mandoline or vegetable peeler, make long shavings of zucchini. Spread zucchini on platter.
4. Drizzle with olive oil and sprinkle with salt.
5. Working over the zucchini with a vegetable peeler, shave enough parmesan to lightly cover the zucchini.
6. Coarsely chop the almonds and distribute evenly over the cheese. Immediately before serving embellish with an additional very light drizzling of olive oil.