Food Recipes Salads Vegetable Salads Zucchini Carpaccio 5.0 (3,512) Add your rating & review Plus: More Vegetable Recipes and Tips By Jean-Georges Vongerichten Jean-Georges Vongerichten Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on April 27, 2017 Save Rate PRINT Share Close Photo: © William Meppem Total Time: 15 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice Salt and freshly ground pepper 1 pound small green and yellow zucchini, sliced 1/8 inch thick on the diagonal with a mandoline 1 bunch arugula (1/4 pound), large stems discarded 1 ounce Parmesan, shaved (1 cup) Directions In a medium bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the zucchini and toss well; let stand for 3 minutes. Arrange the zucchini slices, overlapping them slightly, on a platter. Add the arugula to the bowl and toss with the dressing, then mound on the zucchini. Scatter the Parmesan over the top and serve. Originally appeared: September 2002 Rate It Print