For this dish, fresh spring-summer zucchini are imperative. I use a 1-mm. food processor-blade as if it were a mandoline to hand-slice the tender zucchini.

　　Can be prepared in 45 minutes or less.

Ingredients

　　2 medium zucchini (about 3/4 pound total), trimmed

　　1/3 cup packed arugula leaves, washed well, spun dry, and chopped coarse

　　3 tablespoons extra-virgin olive oil

　　1 teaspoon balsamic vinegar if desired

　　fine sea salt to taste

　　freshly ground black pepper to taste

　　a 1/4-pound piece of Parmesan

　　Slice zucchini into paper-thin rounds either in a food processor fitted with a 1-mm. blade or with a mandoline or other hand-held slicing device. Arrange zucchini rounds in one layer, overlapping them slightly, on a large (about 8 by 12-inch) platter and sprinkle with arugula. Drizzle oil and vinegar over zucchini and season with salt and pepper. With a vegetable peeler shave curls of Parmesan on top.

　　Reprinted with permission from Red, White, and Greens: The Italian Way With Vegetables, copyright 1996 by Faith Willinger. Buy the full book on Amazon.