Slice zucchini in circles on a mandolin or with a knife. If they are very thin, use without blanching. If they seem a little thick for a carpaccio, blanch or steam for less than a minute. Drain and dry.

In a non-stick pan, lightly toast pine nuts.

Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini. Arrange zucchini on a platter in an attractive design by slightly overlapping the slices. If you don’t want to take the time, put on a platter in one layer.

Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Sprinkle feta, pine nuts and mint leaves over zucchini and serve.