Zucchini-Porcini Carpaccio

100 g zucchini cut into very thin slices (with a slicer or truffle cutter)
150 g porcini mushrooms also cut very thin
4 teaspoons chopped parsley
Juice of 1 lemon
Salt and pepper (pepper mill)
Olive oil
shaved Parmesan

Lay out the thinly sliced zucchini on a plate, place the sliced mushrooms on top and season with salt and pepper from the pepper mill, drizzle with lemon juice and sprinkle with parsley. Pour over the cold-pressed olive oil and serve with shaved Parmesan.