Shaved Zucchini with Lemon, Mint, and Feta

Preparation info
  • Serves


    • Difficulty


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.


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


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