Zucchini Carpaccio (Raw and #Vegan)I just got back from a trip to Italy to visit my sister who lives over there as a tour guide.  It was so much fun!!  Check out my guide to eating vegan in Italy!  One of my faaaaavorite things I tasted in Italy was this zucchini carpaccio dish.  We had it at a fabulous little restaurant in Locorotondo.  When I recreated this dish, I tried to make it exactly how I tasted it there and I will say it came out pretty identical!  This is a fabulous dish for a starter, an antipasti, or place it on a bed of arugula for a fantastic salad!

Italian Zucchini Carpaccio

Serves 4

3 zucchini

1 clove garlic, finely minced

1 tsp. apple cider vinegar

1 tbsp. olive oil

3 mint leaves, finely chopped

a pinch of salt

Using a mandolin, slice the zucchini into paper thin rounds.  Place in a bowl with all the other ingredients and stir well.  Serves slightly chilled.