Zucchini Carpaccio With Feta And Pine Nuts - cooking recipe

Ingredients

2 medium zucchini, sliced into paper-thin rounds or 2 medium other kinds squash
1 teaspoon finely grated lemon zest
4 teaspoons high-quality extra virgin olive oil
1/4 cup crumbled feta cheese
3 tablespoons loosely packed of fresh mint, coarsely chopped or 3 tablespoons chervil, leaves coarsely chopped
2 tablespoons pine nuts

Preparation

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 kosher salt and freshly ground black pepper.
Sprinkle remaining ingredients over zucchini and serve.