Zucchini carpaccio with mushrooms and Parmesan

Ingredients for 4 servings:

• 400 g zucchini, very small and firm
• 100 g mushrooms, fresh
• 1 lemon(s), juice
• 50 ml water
• 6 tbsp olive oil, good
• salt and pepper
• 1 pinch(s) of sugar
• 50 g Parmesan
• some basil leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 minute; Total time approx. 21 minutes

summery, light starter

Clean the zucchini, slice it lengthwise into thin slices using a vegetable peeler, and blanch it in boiling salted water for about 1 minute. Drain the slices on a kitchen towel. Cut the mushrooms into wafer-thin slices. Mix the lemon juice with water, olive oil, salt, pepper, and sugar. Arrange the zucchini and mushrooms in a swirl pattern on plates and drizzle with the sauce. Grate the Parmesan cheese into shavings using a vegetable peeler and scatter over the top. Garnish the carpaccio with a few basil leaves.