You see this type of thing all the time on pretentious menus - a specific food term applied in a way it was never intended to be used. But, what else are you going to call it when you run a few a 'baby' (that's another adjective that should be outlawed) zucchini through your trusty mandoline like so:
Carpaccio, right? What's wrong with 'thinly sliced'? My wife, the inventor of this dish, eventually abandoned the 'carpaccio' in favor of some italian - insalate di zucchini crudi - which is beautiful when spoken but looks even more garish on the page than carpaccio, which it looks like i'm stuck with. Regardless, once you get your zucchini laid out on the platter, drizzle some herb-flavored oilve oil on them. Next, chop up some arugula and scatter that on top, followed by some parmesan shavings - use your vegetable peeler for that. All that left now is to add some more oil, a judicious amount of balsamic vineagar, and some freshly ground pepper and coarse salt. (Big up once again to Kevin and Julia for the fancy vinegar.)
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