Zucchini Carpaccio

Instructions

1. 1

   Wash the zucchini thoroughly and pat dry.

2. 2

   Using a mandoline or a sharp knife, slice the zucchini into very thin rounds.

3. 3

   Arrange the zucchini slices on a large serving platter, slightly overlapping them.

4. 4

   Crumble the feta cheese over the zucchini slices.

5. 5

   In a small bowl, whisk together the olive oil and lemon juice.

6. 6

   Drizzle the olive oil and lemon juice mixture evenly over the zucchini and feta.

7. 7

   Season with salt and black pepper to taste.

8. 8

   Garnish with fresh mint leaves.

9. 9

   Serve immediately or chill in the refrigerator for 15-20 minutes before serving for a refreshing taste.