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Zucchini Carpaccio Salad with Parmesan, Basil, and Walnuts

Serious Eats Jennifer Segal Post a comment

Raw zucchini is beautiful and tasty when sliced carpaccio-thin and topped with olive oil, fresh lemon, Parmesan, walnuts and basil leaves. Try it as a starter, side dish or even as a light lunch. More

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