Recipe

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• 1 (8 oz) zucchini
• 1/4 tsp salt
• 1 pinch pepper
• 1/3 cup shaved asiago cheese
• 2 fresh basil leaves, shredded
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil

• 1 Using a mandolin or sharp knife, cut zucchini diagonally into paper-thin slices.
• 2 Over lapping slightly, arrange on small flat plate.
• 3 (Make-ahead: Cover and set aside for up to 6 hours).
• 4 Sprinkle with salt and pepper then cheese and basil; drizzle with lemon juice and oil.