Zucchini Carpaccio. Photo by Douglas Fletcher.
Zucchini Carpaccio with Feta, Pine Nuts, and Mint
I had this dish at Omega3, a beachfront taverna in Platys Gialos, Sifnos, where it comes with a complimentary view of the Aegean.You can lay the zucchini slices flat on a platter rather than rolling them; the presentation isn’t quite as dramatic but the flavor is the same.
Ingredients
- 1 lbs small zucchini ends removed
- 1/2 tsp kosher or sea salt plus more to taste
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 small clove garlic grated or very finely minced
- 2 oz Greek Feta
- 2 tbsp toasted pine nuts
- 24 small fresh mint leaves
Instructions
- Shave zucchini lengthwise into thin slices using a vegetable peeler or v-slicer. Discard the slices that are mostly skin.
- Season zucchini with salt, place a rack, and set aside until slices are pliable enough to roll without breaking, about 10 to 15 minutes.
- Whisk olive oil, lemon juice, garlic, and salt to taste in a small bowl.
- Pat the zucchini dry with paper towels, then, loosely coil each slice into a cylinder, like a jelly roll, and stand them upright on a plate. Drizzle with the dressing. (You may not use it all.)
- Crumble Feta and scatter pine nuts on top. Garnish with torn mint leaves.
Janet Fletcher
James Beard Award–winning journalist Janet Fletcher is the author of Cheese & Wine, Cheese & Beer, The Cheese Course, and Planet Cheese, a weekly blog devoted to everything cheese. Visit janetfletcher.com to sign up for Planet Cheese and view Janet’s current schedule of cheese appreciation classes around California's Bay Area.
