Submitted by Catherine Dempsey of Clifton Park, NY
Chef Notes: This recipe is just what I needed. A simple, light, healthy dish. I almost ate the whole plate but had to stop myself. Not to mention the perfect name, 'Zucchini Carpaccio' for a raw zucchini salad. The Milanese Gremolata Olive Oil and Sicilian Lemon Balsamic gave the veggies the perfect amount of added flavor, along with fresh herbs, grated parmesan, and nuts (I opted for almonds over pine nuts).