Serves 6
15 min
Zucchini Carpaccio with Feta and Pine Nuts
Recipe GLPR830144ec3ac900
A fresh and elegant Mediterranean appetizer featuring thin-sliced raw zucchini dressed with bright lemon zest, quality olive oil, and topped with creamy feta cheese and toasted pine nuts. This light, refreshing dish celebrates the delicate flavor of summer squash and is perfect as a starter course.
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Ingredients
2 medium zucchini or summer squash
1 teaspoon grated lemon zest
4 teaspoons extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste
1/4 cup crumbled feta cheese
3 tablespoons loosely packed fresh mint, coarsely chopped
2 tablespoons pine nuts
Directions
Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate and set aside.
Using a mandoline slicer or vegetable peeler, slice the zucchini lengthwise into very thin, paper-thin ribbons. Alternatively, use a sharp knife to slice the zucchini as thinly as possible.
Arrange the zucchini slices in a single layer on a large serving platter or individual plates, slightly overlapping them for visual appeal.
Drizzle the extra-virgin olive oil evenly over the zucchini, then sprinkle with the lemon zest, kosher salt, and freshly ground black pepper to taste.
Scatter the crumbled feta cheese over the zucchini, then top with the fresh mint and toasted pine nuts.
Serve immediately while the zucchini is fresh and crisp.
