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Zucchini with basil, mint, and Parmesan from Seven Fires: Grilling the Argentine Way by Francis Mallmann and Peter Kaminsky

  • basil
  • baguette bread
  • Parmesan cheese
  • mint
  • zucchini

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Notes about this recipe

  • Foodo on January 30, 2014

    Delicious! We couldn't get enough of this: http://foododelmundo.com/2011/07/16/zucchini-carpaccio/

  • twoyolks on December 10, 2012

    I made this about 10 minutes before serving. By that time, a lot of water had leached out of the zucchini making it into a soupy mess. Either make this just before serving or salt the zucchini in advance and discard the water.

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