Zucchini Carpaccio

Ingredients

• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 red Fresno chile, finely sliced
• 1 lemon, zested
• Kosher salt and freshly ground black pepper
• 2 large zucchini, ends trimmed
• 2 tablespoons freshly grated Parmesan
• 3 large fresh basil leaves, cut into chiffonade
• Flaky sea salt, for garnish, optional

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