Chef Paul Bertolli's Zucchini Carpaccio

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Ingredients

1/4 cup champagne vinegar

2 tablespoons minced shallots

1 teaspoon salt

3/4 cup extra-virgin olive oil

2 small green and 2 yellow zucchini (8 ounces total)

1/3 cup toasted pine nuts

1/2 cup slivered fresh basil leaves

Parmigiano-Reggiano cheese

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