10981 Zucchini Carpaccio with Feta and Pine Nuts 5 mins 5 mins 4 servings Mon Oct 15 06:20:00 -0700 2007 Mon Aug 17 13:37:18 -0700 2009 Easy Cal-Med CHOW http://www.chow.com/recipes/10981 Mon, 17 Aug 2009 20:37:18 GMT A beautiful way to use up summer squash A beautiful way to use up summer squash. Make converts out of all your carnivore friends by starting a meal with paper-thin slices of young zucchini lightly drizzled with olive oil and topped off with creamy feta cheese.

What to buy: We made this recipe with standard green zucchini, but it would be equally delicious with any tender summer squash, such as yellow crookneck, pattypan, or gold zucchini. Try using a combination of squash to vary the color on the plate.

This recipe was featured as part of our no-cook story.

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

    • Beverage pairing: Do Ferreiro Albariño, Spain. This Albariño has zest and brightness but is not simple. It has great minerality and merges lush fruit flavors with stony, earthy tones. It will be a lively companion to the vegetables.

    ]]>     http://www.chow.com/assets/2008/06/zucchinicarpaccio290.jpg Kate Ramos 53 Starter 317 2 medium zucchini or other summer squash, ends trimmed and sliced into paper-thin rounds

    ]]>     43 1 teaspoon finely grated lemon zest

    ]]>     4 teaspoons high-quality extra-virgin olive oil

    ]]>     1/4 cup crumbled feta cheese

    ]]>     168 3 tablespoons loosely packed fresh mint or chervil leaves, coarsely chopped

    ]]>     2 tablespoons pine nuts

    ]]>     435 vegetarian 418 dairy 256 cheese 752 euro 745 ethnic 644 summer 1026 hot weather 281 no cook 384 easy 695 quick 751 elegant 1042 third date 388 healthy 5931 kate ramos 1508 raw 184 vegetables 580 italian 822 american