Repart one zucchini into 1/8″ inch-thick slices. Cut one potato (red or golden are my favorite) into paper-thin slices. Set vegetables to cook in water over med-high heat. While the vegetables are cooking prepare a delicious olive-oil dressing. At the bottom of a bowl spread 2 tablespoons of oil, slice and squeeze 1 small, tart lime, add salt and pepper to taste. Stir briskly. When vegetables are sufficiently soft to be eaten (the less you cook them the better they are for you), strain out water and mix with olive oil.