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.