Zucchini “carpaccio” with feta and pine nuts

September 2, 2010 at 1:18 pm (B_minus (2 stars, okay), Derek's faves, Quick weeknight recipe, Salads, Summer recipes, Website / blog)


I made this no-cooking-required zucchini salad from chow.com in August when I had a ton of zucchini lying around.  It made a huge bowl of salad, but between Derek and I we ate it all in one sitting!

Ingredients:

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

My notes:

I don’t recall whether I followed the recipe exactly.  I might have decreased the oil, feta, or pine nuts.

I wasn’t expecting Derek to like it, since he doesn’t like the other salad I make with raw zucchini.  But he loved it.

My favorite part was the pine nuts, which added a great nuttiness to the dish.

Rating:

Derek: ??

1 Comment

  1. What to do with a lot of lemon or lime zest? | The captious vegetarian said,

    […] With zucchini, either shredded  or raw […]

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