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zucchini carpaccio

July 28

Here’s a quick summer salad that is a little different from the standards, and is always popular when I make it. I modified the original recipe a bit – I love fresh basil, and always have more than enough for more than one recipe from the bunches that I buy.

zucchini carpaccio

2 medium zucchini or other summer squash, ends trimmed and sliced into thin rounds (I use my OXO Good Grips hand-held slicer that is also great for making cucumber salad.)

1 teaspoon finely grated lemon zest

Juice of half a lemon

4 teaspoons high-quality extra-virgin olive oil

1/4 cup crumbled feta cheese

3 tablespoons loosely packed fresh basil leaves, coarsely chopped

2 tablespoons pine nuts, lightly toasted in a pan over medium-low heat (Be sure not to scorch them!)

  1. Toss the slices in a bowl with the lemon zest, lemon juice, and oil.
  2. Arrange one layer zucchini in a small casserole dish, slightly overlapping the slices. Sprinkle with half of the feta, basil, pines,  and freshly ground black pepper.
  3. Repeat step 2 with the remainder of the ingredients.

Serves 6 as a side dish.


3 Comments leave one →
  1. June 10 7:27 pm

    CONGRATS!!!! This fantastic Zucchini dish will be featured this week at WONDERFULLY CREATIVE WEDNESDAYS as my favorite dish! Warmest, Nic



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