Zucchini Carpaccio Salad

What to serve alongside anything grilled when you don't feel like much chopping, cutting or prepping? This salad. I used a mandolin, but you can use a vegetable peeler or a knife to get the zucchini fairly thin. Then drizzle with olive oil, some cheese, and nuts for crunch! Done! 

Time: Under 15 minutes
Level: Easy
Servings: Four
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INGREDIENTS

• 1 large Zucchini
• ¼ lb Garroxta Cheese (semi-firm goat cheese from Catalunya, substitute Parmagiano-Reggiano cheese)
• 1-2 Tablespoons of Olive Oil
• ¼ - ½ teaspoon of Sea Salt
• ¼ Lemon
• 5-6 Hazelnuts

PREPARATION

1. Preheat oven to 425°. Roast hazelnuts for about 4-5 minutes. Cool and remove peels. Set aside.
2. Using a mandolin or a vegetable peeler, cut the zucchini into thin slices. (Manolin setting would be less than 1/8”.)
3. Lay the zucchini on a plate and sprinkle with sea salt and a quick squeeze of lemon.  
4. Drizzle the Olive Oil.
5. Sprinkle the Garroxta cheese.
6. Crush up the hazelnuts and sprinkle on top.
   1. Garroxta cheese and hazelnuts work together.
      
   2. If using Parmagiano-Reggiano, you can use pine nuts ​