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Zucchini Carpaccio with Feta and Pine Nuts Recipe
- 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
- 1/4 cup crumbled feta cheese
- 3 tablespoons loosely packed fresh mint or chervil leaves, coarsely chopped
- 2 tablespoons pine nuts
Directions:View on Chow
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