Using a Mandolin, shave the zucchini into into very thin, oval slices. Discard the first slice that is very dark green skin. Arrange the slices on a platter, overlapping the slices.

Either mix together or top individually with the Truffle Oil, Lemon Balsamic, salt, pepper and parsley. Pour the mixture evenly over the zucchini slices. Allow to sit for at least 15 minutes, or for up to an hour.

Use vegetable peeler to shave thin slices of Parmesan over the zucchini to your satisfaction! This Carpaccio is great served over a toasted baguette as well!