When we were in Italy, we dined at the hidden restaurant at the Palazzo Antinori in Florence, La Cantinetta Antinori. This teeny establishment serves some of the finest foods we tried in Florence. Most of the produce served comes from their own nearby garden. We ordered a very simple zucchini salad and finally I have been able to reproduce the flavors. You will need a mandolin slicer, but here is another delicious way to use all that zucchini in your garden!

1 Tablespoon fresh lemon juice
1 Tablespoon white wine vinegar
2 Tablespoons extra-virgin olive oil
2 pounds zucchini, sliced length-wise into paper-thin ribbons
Salt & black pepper, to taste
Shaved Parmesan-Reggiano as garnish

Mix the lemon juice, white wine vinegar and olive oil in a small bowl. Slice the zucchini and place in a glass or ceramic bowl. Pour the dressing over the sliced zucchini and toss with fingers to coat, carefully separating the slices. Leave to marinate for one hour, or as long as all day. Add salt, if desired.

To serve, mound on a platter and garnish generously with shaved parmesan-reggiano cheese and black pepper. Serves 4-6 as a salad or first course.

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