Ingredients Jump to Instructions ↓

  1. 4 small zucchini (1 lb. total)

  2. 1/3 cup loosely packed fresh mint leaves

  3. 2 tablespoons extra-virgin olive oil

  4. 2 teaspoons fresh lemon juice

  5. 1/4 teaspoon fine sea salt

  6. 1/4 cup pine nuts (1 oz.)

  7. 1 (6-oz.) piece grana padano or parmigiano-reggiano

  8. 2 zucchini blossoms, several fresh mint sprigs, or edible flowers

  9. Special equipment: mandoline or adjustable-blade slicer

Instructions Jump to Ingredients ↑

  1. When you eat based on the seasons, you can eat inexpensively — at least, that's what sustainable food experts always say. While I don't always find the best values at my farmers markets, I will agree that right now is the perfect time to take advantage of Summer produce that's so abundant that growers are practically giving it away. Case in point: everywhere I turn, I spot in-season zucchini , and they're going for a dollar a pound. Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.

  2. Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.

  3. Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.

  4. Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.


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