- 2 zucchinis
- Juice of 1 lemon
- 1 cup feta cheese crumble
- ¼ cup chopped mint
- Olive oil
- Salt and pepper
- Using a mandolin or a very sharp knife, slice zucchini into very thin rounds.
- Overlap zucchini disks in 1 layer on a plate and season with salt and pepper.
- Drizzle the olive oil and lemon juice over the zucchini. Add the mint and feta cheese. Garnish with mint leaves and serve immediately.
Simple, healthy and bursting with flavor, this zucchini carpaccio is welcome at my table any day and will surely be making many reappearances on our menu.
Think about it as a side dish or appetizer for your next summer party. Something new to bring to the table to surprise your guests. I hope you all enjoy this dish as much as we did! It is light and absolutely fantastic!