Fresh Zuccchini and Feta Drizzle with Lemon Olive Oil Recipe
-2 medium zucchini or other summer squash, ends trimmed and sliced into paper-thin rounds
-5 teaspoons Sonoma Farm lemon Infused 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
Combine zucchini rounds in a medium bowl and toss to coat zucchini. Arrange zucchini on a platter, slightly overlapping the slices.Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Sprinkle remaining ingredients over zucchini and serve.