|Arugula||3 Bunch (300 gm)|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||To Taste|
|Parmesan cheese shavings||3 Tablespoon (Adjust Quantity As Needed)|
Slice the zucchini lengthwise as thin as possible.
(A mandolin is helpful.) Rinse and dry the arugula.
Drizzle a little of the olive oil over the arugula, then squeeze the juice from 1 lemon on top.
Toss with salt and pepper.
Arrange the arugula on 6 plates.
Place the raw zucchini slices in a single layer over the arugula to cover it completely.
Drizzle the zucchini with a little more olive oil and juice from the remaining lemon.
Sprinkle with salt and pepper, then top with Parmesan cheese.