2 medium zucchini, approximately 6 inches long and 2 inches in diameter
¼ cup extra virgin olive oil
3 tablespoons fresh-squeezed, strained lemon juice, or more, to taste
Sea salt and freshly ground black pepper, to taste
1 teaspoon fresh oregano leaves, ﬁnely chopped
4 ounces Cretan Gaviera or Parmigiano-Reggiano, whole
Toasted sesame seeds and a drizzle of honey
- Scrub the outside of the zucchini under cold running water and trim oﬀ the ends. Using a mandolin or food processor, slice the zucchini lengthwise into paper-thin pieces.
- In a small bowl, whisk together the olive oil, lemon juice, salt, pepper and oregano.
- Arrange the zucchini in overlapping pieces on a large platter. Drizzle with the dressing. Let stand for 30 minutes to one hour to marinate.
- Using a vegetable peeler, shave the Graviera or Parmigiano-Reggiano into thin strips and strew them decoratively over the zucchini. Crumble the sesame seeds & honey on top. Serve immediately.
Recipe and photo courtesy of Mediterra.