Zucchini carpaccio with parmesan topping

Ingredients for 2 servings:

• 1 zucchini, yellow or green, approx. 300 g
• 5 slices of Parma ham or Serrano ham, approx.
• 3 tbsp tomatoes, dried in oil, approx.
• 5 tbsp balsamic vinegar, approx.
• 2 tbsp olive oil, approx.
• Parmesan
• possibly Crema di Balsamic vinegar

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Total time approx. 30 minutes

Thinly slice the zucchini and arrange on a platter in a shingle-like pattern. Drizzle generously with balsamic vinegar. Note: This is a taste test the first time; it depends on the balsamic vinegar and the desired acidity. Drizzle with a little olive oil, also to taste. Cut the ham into strips. For the third time, measure the amount according to taste. Cut my suggestion and the sun-dried tomatoes into strips and distribute them over the zucchini. Let the carpaccio stand for about 15 minutes, then sprinkle with shaved Parmesan, again to taste. If you like, you can also use the obligatory balsamic cream. A delicious starter or, with flatbread or ciabatta, a main course on hot days.