1poundyellow and/or green zucchiniabout 2 medium zucchinis
1largelemon, zested and juiced
3tablespoonsextra virgin olive oil
¼cuppine nuts, toasted
⅓cupfeta, crumbled or in small cubes
lots of freshly cracked pepper
flaky salt, to taste
1avocado, cubed or sliced (optional)
2tablespoonsfresh basil, torn into small pieces (optional)
Slice the zucchinis to about an ⅛" thickness directly into a 2-quart serving bowl. (A mandolin really helps here.) Sprinkle the lemon zest and juice and olive oil over the zucchinis. Grate the garlic clove over the top. Give it a good heavy grind of fresh black pepper, and a few generous pinches of salt. Mix together gently but thoroughly with your hands.
Add half the toasted pine nuts, feta and fresh basil (if using) and mix again.
Arrange the slices in the bowl to look pretty-- seperate them and spread them around a bit. Sprinkle the remaining pine nuts and feta on top. Give everything another good grind of black pepper and another pinch of salt. Top with avocado slices or cubes, if you are using them. Serve. Store leftovers in the fridge for 1-2 days.