Zucchini Carpaccio or Raw Zucchini Salad with Lemon, Herbs, and Goat Cheese

Directions

Wash zucchini and dry with paper towel or dishcloth, then thinly slice into rounds, using a mandoline or sharp chef’s knife. Arrange the zucchini slices on a serving platter and season with salt and fresh ground black pepper. Wash the lemon and dry with paper towels or dish towel, then cut off ends of the lemon and discard. Zest the rest of the lemon skin and put lemon zest in a small dish. Squeeze all the lemon juice into the dish with the zest, discarding seeds. Whisk 1/4 cup extra virgin olive oil into the lemon zest/juice mixture, then pour the dressing over the zucchini slices. Let zucchini marinate for 15-30 minutes while you prep other ingredients or make the rest of dinner. Wash herbs and spin dry or dry with paper towel, then chop herbs. When you’re ready to serve the salad, sprinkle with chopped herbs and goat cheese and serve immediately. .