Serves 4

Ingredients

1 pound Zucchini
4 tablespoons Pine Nuts
6 tablespoons Parmesan Reggiano Cheese (flakes)
3 tablespoons Lemon Juice
9 tablespoons Moulin Baussy Extra Virgin Olive Oil (Nice, France)

Preparation

Cut the Zucchini with a salamander or carefully with a knife into finely sliced penny-thin wafers, with the skin left on. In a bowl combine the Baussy extra virgin olive oil (or another fruity olive oil with no bitterness or peppery taste) and the lemon juice. Evenly spread the zucchini slices across a 9 x 9 inch plate. Cover the plates with a plastic film and put in the refrigerator. Toast the pine nuts for a few minutes in a pan to slightly brown them and develop their flavor.

Serving

Before serving, take the plates out of the refrigerator, wash the zucchini with the lemon & oil dressing, season with a pinch of salt and freshly ground pepper. Spread 1.5 tablespoons of shaved parmesan cheese and 1 tablespoon of toasted pine nuts on each plate.

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