Zucchini Carpaccio with White Beans, Basil & Pine Nuts

4 small zucchini (or a combination of zucchini and summer squash), sliced ⅛ inch thick lengthwise (NOTE: This is easy to do with a mandoline, but you can also use a very sharp knife or a vegetable peeler.)

1 ½ cups cooked white beans (such as cannellini or great northern) or 1 15-oz BPA-free can, drained and rinsed

¼ cup unsalted pine nuts, toasted

4 small green onions, thinly sliced

2 Tbsp. chiffonade-cut fresh basil (TIP: Stack leaves, then gently roll and slice finely.)

3- to 4-oz block Pecorino-Romano or Parmesan cheese, shaved with a vegetable peeler

½ lemon

3 Tbsp. extra-virgin olive oil

Sea salt and ground black pepper, to taste (or red pepper)

Directions at cleaneatingmag.com

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