Zucchini Carpaccio with Feta and Pine Nuts
Servings 0
Ingredients
- 2 medium zucchini 1 green and 1 yellow is nice, ends trimmed and sliced into paper-thin rounds
- 1 teaspoon finely grated lemon zest
- 4 teaspoons high-quality extra-virgin olive oil
- 1/4 cup crumbled feta cheese
- 3 tablespoons loosely packed fresh mint coarsely chopped
- 2 tablespoons pine nuts lightly toasted
Instructions
- 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.