Raw zucchini is wonderful when sliced very thin, carpaccio-thin. In this recipe it’s topped with feta, dill, and walnuts for a Greek spin, but it would be equally delicious with shaved Parmigiano-Reggiano, basil, and pine nuts. Don’t be tempted to save time and toss the zucchini with the other ingredients in a bowl—it will turn watery, and won’t be nearly as pretty.

Ingredients

• 1 pound small zucchini, sliced very thin
• 2 tablespoons extra virgin olive oil, best quality such as Colavita or Lucini
• Salt
• Freshly ground black pepper
• 1/2 cup crumbled feta cheese
• 1/2 cup walnuts, toasted if desired
• 2 tablespoons chopped fresh dill
• 1 small lemon, cut into wedges

Preparation

1. Arrange zucchini slices in overlapping concentric circles on four dinner-sized plates.
2. Drizzle zucchini lightly with extra virgin olive oil (about 1-1/2 teaspoons per plate), then season each plate with a pinch of salt and freshly ground black pepper.
3. Divide crumbled feta and walnuts over each dish, and then sprinkle with fresh dill.
4. Serve immediately with lemon wedges.