Zucchini & Feta Carpaccio




2 medium zucchini or other summer squash; ends trimmed and sliced into paper-thin rounds
5 teaspoons Lemon 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


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

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(615) 895-0007


The Avenue Murfreesboro

2615 Medical Center Parkway

Suite #2070

Murfreesboro, TN


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