Zucchini Carpaccio with Feta and Pine Nuts Recipe

By polloazul

Ingredients

• 2 * 2 medium zucchini or other summer squash, ends trimmed and sliced into paper-thin rounds
• 1 * 1 teaspoon finely grated lemon zest
• 4 * 4 teaspoons high-quality extra-virgin olive oil
• 1/4 * 1/4 cup crumbled feta cheese
• 3 * 3 tablespoons loosely packed fresh mint or chervil leaves, coarsely chopped
• 2 * 2 tablespoons pine nuts

Details

Adapted from kcrw.com

Preparation

Step 1

1. Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini. Arrange zucchini on a platter, slightly overlapping the slices.
2. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Sprinkle remaining ingredients over zucchini and serve.