Shaved Zucchini with Lemon, Mint, and Feta

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Preparation info

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Appears in

Let's Do Brunch

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.


  • 4 green or yellow zucchini, about 2 lb (1 kg)
  • 4 Tbsp (2 fl oz/60 ml) extra-virgin olive oil
  • 1 tsp grated lemon zest
  • ¼ cup ( oz/10 g) torn fresh mint leaves
  • 5 oz (155 g) feta cheese, coarsely chopped
  • ¼ tsp coarse sea salt
  • ¼ tsp freshly ground pepper


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, cheese, salt, and pepper to the bowl and toss gently. Adjust the seasonings. Transfer the salad to a serving bowl or platter and serve.

Serve with

Continue the Mediterranean theme established with this zucchini salad with the Cured Fish Platter with Accompaniments and decadent Orange Marmalade Bread and Butter Pudding.

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