Zucchini Carpaccio with Feta and Pine Nuts

Ingredients

• 2 tablespoons pine nuts
• 3 tablespoons loosely packed fresh mint or chervil leaves, coarsely chopped
• ¼ cup crumbled feta cheese
• 4 teaspoons high-quality extra-virgin olive oil
• 1 teaspoon finely grated lemon zest
• 2 medium zucchini or other summer squash, ends trimmed and sliced into paper-thin rounds

Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini. Arrange zucchini on a platter, slightly overlapping the slices. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Sprinkle remaining ingredients over zucchini and serve. Beverage...

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