Zucchini with Feta, Walnuts and Dill

Zucchini with Feta, Walnuts and Dill
  • Yield:4
  • Active time:15 minutes
  • Total time:15 minutes
  • Rated: 5.0

Raw zucchini is wonderful when sliced very thin, carpaccio-thin. In this recipe it's topped with feta, dill, and walnuts for a Greek spin, but it would be equally delicious with shaved Parmigiano-Reggiano, basil, and pine nuts.

Don't be tempted to save time and toss the zucchini with the other ingredients in a bowl—it will turn watery, and won't be nearly as pretty.

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

Ingredients

  • 1 pound small zucchini, sliced very thin
  • 2 tablespoons extra virgin olive oil, best quality (recommended: Lucini)
  • Sea salt
  • Freshly ground black pepper
  • 1/2 cup crumbled feta cheese
  • 1/2 cup walnuts
  • 2 tablespoons chopped fresh dill
  • 1 small lemon, cut into wedges

Directions

  1. 1.

    Arrange zucchini slices in overlapping concentric circles on four dinner-sized plates. Drizzle zucchini lightly with extra virgin olive oil (about 1-1/2 teaspoons per plate), then season each plate with a pinch of salt and freshly ground black pepper. Divide crumbled feta and walnuts over each dish, and then sprinkle with fresh dill. Serve immediately with lemon wedges.

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