Zucchini Carpaccio

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 1 pound small green and yellow zucchini, sliced 1/8 inch thick on the diagonal with a mandoline
• 1 bunch arugula (1/4 pound), large stems discarded
• 1 ounce Parmesan, shaved (1 cup)

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