Shaved Zucchini with Lemon, Mint, and Feta

Name: Shaved Zucchini with Lemon, Mint, and Feta
Yield: Serves 4–6
Cuisine: Greek
Ingredients: ¼ tsp freshly ground pepper; 5 oz (155 g) feta cheese, coarsely chopped; ¼ tsp coarse sea salt; 1 tsp grated lemon zest; ¼ cup (⅓ oz/10 g) torn fresh mint leaves; 4 green or yellow zucchini, about 2 lb (1 kg); 4 Tbsp (2 fl oz/60 ml) extra-virgin olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

The bright and pleasing combination of lemon, mint, and feta always makes me think of Greece: sun sparkling on crystal-clear water and a rustic table in the shade of a tree—the perfect setting for brunch.

Ingredients

4 green or yellow zucchini, about 2 lb (1 kg)
4

Europe
Greece
Side dish
Gluten-free
Breakfast
Vegetarian
Mediterranean

Method

Trim the zucchini but do not peel; the skin will add color and texture. Using a sharp vegetable peeler, shave the zucchini lengthwise into long, thin strips, letting the strips fall into a bowl. (Don’t worry if you are unable to shave the seedy cores; discard them or reserve for another use.)

In a small bowl, whisk together the oil and lemon zest. Drizzle over the zucchini. Add the mint