Zucchini

2 medium zucchini or other summer squash, ends trimmed and sliced into paper-thin rounds

1 teaspoon finely grated lemon zest

4 teaspoons high-quality extra-virgin olive oil

¼ cup crumbled feta cheese

3 tablespoons loosely packed fresh mint or chervil leaves, coarsely chopped

2 tablespoons pine nuts

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1Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini. Arrange zucchini on a platter, slightly overlapping the slices.

2Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Sprinkle remaining ingredients over zucchini and serve.

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