Active Time

　　15 min

　　Total Time

　　35 min

　　A meat-free carpaccio, this crisp mix of zucchini and arugula gets a boost from olive oil and salty cheese.

　　

Ingredients

Makes 4 to 6 side-dish servings

　　1 1/2 lb zucchini (about 3 large)

　　1 1/4 teaspoons salt

　　1/2 lb arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups)

　　1 oz Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)

　　3 tablespoons extra-virgin olive oil

　　1/4 teaspoon black pepper

　　

Special Equipment

an adjustable-blade slicer

　　

Step 1

Cut zucchini crosswise into paper-thin slices with slicer.

　　

Step 2

Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.

　　

Step 3

Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.

　　

Step 4

Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss.

　　

Step 5

Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.