This light and refreshing zucchini carpaccio dish is an excellent choice for a hot summer day and dining al fresco.
2 medium zucchini
2 garlic cloves, thinly sliced
Freshly squeezed juice of 1/2 lemon
2 to 3 tablespoons fruity olive oil
2 tablespoons toasted pine nuts or chopped almonds, and/or chopped fresh herbs
1 teaspoon raw honey, 1 tablespoon raisins or fresh Parmesan shavings (optional)
Slice zucchini lengthwise with a mandolin or a wide spiralizer setting as thinly as you can, and sprinkle lightly with salt. Place in a colander or on dish towels for 30 minutes to 1 hour to remove the excess moisture, tossing occasionally.
Dry on paper towels and arrange the zucchini in layers in a shallow serving dish, adding slices of garlic between the layers. Drizzle with lemon juice and marinate, refrigerated, for at least 15 minutes and up to 1 hour. If you have more than 2 layers, you may need to turn the zucchini upside down every 15 minutes to coat them evenly with the lemon juice.
To serve, arrange a few slices of zucchini on each plate. (Remove and discard garlic slices as you go.) Drizzle with olive oil and top with nuts and/or herbs. If you wish, add a few drops of runny honey, a few raisins or some Parmesan shavings.