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Zucchini Carpaccio

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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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