Zucchini with Feta, Walnuts and Dill Recipe
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.
- Yield:4
- Active time: 15 minutes
- Total time:15 minutes
- Rated:
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.
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.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Comments
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT