INGREDIENTS:
- 3 small zucchini or 2 medium zucchini
- 1 medium lemon
- Extra Virgin Olive Oil Carapelli Unfiltered
- ¼ cup pistachios, coarsely chopped
- 1 Tbsp. torn mint leaves
- 1 small block Pecorino cheese
DIRECTIONS:
STEP 1 Cut the ends off each zucchini, then slice the zucchini into paper-thin ribbons with a mandoline or knife. Discard the seedy core.
STEP 2 Pile the zucchini ribbons onto a serving platter.
STEP 3 Zest the lemon and sprinkle over the zucchini, then lightly squeeze the lemon over the zucchini.
STEP 4 Drizzle the zucchini generously with Carapelli Unfiltered Extra Virgin Olive Oil.
STEP 5 Sprinkle the pistachios and mint over the zucchini.
STEP 6 Use a vegetable peeler to slice large curls of Pecorino over the zucchini.
STEP 7 Serve immediately.
STEP 2 Pile the zucchini ribbons onto a serving platter.
STEP 3 Zest the lemon and sprinkle over the zucchini, then lightly squeeze the lemon over the zucchini.
STEP 4 Drizzle the zucchini generously with Carapelli Unfiltered Extra Virgin Olive Oil.
STEP 5 Sprinkle the pistachios and mint over the zucchini.
STEP 6 Use a vegetable peeler to slice large curls of Pecorino over the zucchini.
STEP 7 Serve immediately.
