Ingredients

The following ingredients have 4 Servings
  • 3 medium zucchini, washed and stem and blossom ends trimmed (about 1 ¾ pounds)
  • 1 teaspoons Maldon Celtic sea salt flakes, divided
  • 2 tablespoons best quality extra virgin olive oil
  • ½ cup crumbled mild feta cheese, preferably goat feta
  • 2 tablespoons toasted chopped hazelnuts or pine nuts
  • cracked black pepper to taste
  • lemon wedges

Instruction

  • Peel zucchini into long ribbons with a vegetable peeler, stopping at the soft seedy core. Place ribbons in a large colander. Sprinkle with ½ teaspoon Maldon Celtic sea salt and toss to combine. Let sit 10 minutes. Blot and toss by hand with several clean dry paper towels to absorb moisture, without crushing the zucchini ribbons. Arrange ribbons on large platter.
  • Sprinkle with the remaining ½ teaspoon salt. Drizzle with oil. Top with feta, nuts and pepper. Serve with lemon wedges.