Using a Mandolin, shave the zucchini 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 it to sit for at least 15 minutes, or for up to an hour.
Use a 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!