Summary

Ingredients

• 400 g zucchini, very small and firm
• 100 g mushrooms, fresh
• 1 lemon (s), juice it
• 50 ml water
• 6 tablespoon olive oil, good
• salt and pepper
• 1 pinch (s) sugar
• 50 g parmesan cheese
• some basil leaves

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Instructions

1. Clean the zucchini, slice lengthways with a peeler and blanch in boiling salted water for about 1 minute. Drain the slices on a kitchen towel.
2. Cut the mushrooms into wafer-thin slices. Mix the lemon juice with water, olive oil, salt, pepper and sugar.
3. Arrange the zucchini and mushrooms on plates like scales and drizzle with the sauce. Use a peeler to slice the parmesan and pour over it. Garnish the carpaccio with a few basil leaves.