Zucchini Carpaccio

Ingredients: 

-        4 Zucchini squash

-        ¼ cup pine nuts

-        3 oz parmigiano cheese

-        ½ cup lemon Balsamic

-        1 C cold Water

-        salt and pepper

Directions:

Using a mandolin, slice the zucchini into thin ribbons, lengthwise. Meanwhile, place the pine nuts on a baking sheet and toast in the oven until lightly browned) 3-5min).

Using a double boiler (5quart sauce pot and bamboo steamer) bring 2 cups of water to a boil. Place the zucchini in the steamer and steam for about 1 minute. Mix the cup of cold water with the Vinegar as a bath for the zucchini. Place the zucchini in the bath and let rest. Plate the zucchini and sprinkle the toasted pine nuts over the top with a thin slice of Parmigiano cheese.

Cal: 115 per serving