Carpaccio of Zucchini with Capers

4 large zucchini
Choose fairly large baby marrows.
Using a vegetable peeler, slice the marrows lengthwise into ribbons.

For the dressing:
3 Tbsp fresh lemon juice
1/3 cup of extra virgin olive oil
1 clove of garlic, crushed
1Tbsp capers
1 tsp wholegrain mustard
salt and milled black pepper to taste
Turn onto a platter and pour over the dressing.
Regrigerate for an hour or two if possible.

Parmesan shavings (I substituted Pecorino)
chopped Italian parsley
To serve, top with shavings of Parmesan and a sprinkle of parsley.

(serves 4)