2 medium zucchini or other summer squash, 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 or chervil leaves, coarsely chopped
2 tablespoons pine nuts
Start your next meal with a vegetarian version of carpaccio: 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.
1Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini. Arrange zucchini on a platter, slightly overlapping the slices.
2Drizzle 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.