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  • Emily Sargent

    Raw Zucchini Salad

  • Stephanie Scott Real Estate

    8 Zucchini Recipes You'll Make All Summer Long

  • Nic Harmston

    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.

  • Sabine Schropp

    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 PROCEDURES 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.

  • Trisha Moore

    Zucchini with Feta, Walnuts and Dill | Serious Eats : This calls for raw zucchini but I prefer sauted

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