Zucchini carpaccio

Today we return with another recipe for a light meal or an appetizer. I encourage to try it, because with the vinaigrette, zucchini, despite being crude, has a rich flavor.

Ingredients for 2 servings:
- 1 medium zucchini
- 1/2 tomato
- 1.76 oz of green pitted olives
- 1 teaspoon of capers
- 1/2 of lemon juice 
- Olive oil
- Vinegar of Módena
- 5 nuts
- Grated Emmental cheese

Recipe:
- Wash and cut zucchini into thin slices using a mandolin.
- Place on the plate where you are going to serve.
- Sprinkle lemon juice over.
- Cut into squares tomato, olives and capers and throw them over the zucchini.
- Pour a splash of olive oil and the vinegar of Módena.
- Sprinkle over the grated cheese and chopped nuts.

Bon appétit!