Fresh zucchini are the best for slicing with a Japanese mandoline. It can shave paper thin slices you can arrange and dress for carpaccio.Cooked zucchini is delicious but having them raw this way is quite an eating experience too. After putting your favorite dressing and garnish, the zucchini will taste so delicious you would not even know they're raw. Drizzle olive oil, lemon juice, some freshly ground black pepper, and sea salt. Then garnish with your favorite cheese like ricotta, goat, shavings of parmigiano or pecorino and nuts too if you wish. For the herbs, you can choose from thyme, mint, chives or shreded leeks, tender parsley or even rosemary flowers.
Pine nuts and shavings of Manchego are added to this one.
Balsamic vinegar that is extravecchio is sprinkled over the zucchini and capers. I carved regular and globe zucchini for you too.