RAW ZUCCHINI CRUDO Inspired by Tyler Florence

Use your choice of cheese and herbs.

1 medium farm stand zucchini
1-2 tsp good extra-virgin olive oil
1/2 small lemon, juiced
freshly ground black pepper
kosher salt
1/4 small red onion, thinly sliced
fresh feta cheese, crumbled
handful of fresh mint, parsley and chives, finely minced
Method

Slice zucchini into rounds as thin as you can get them with a mandolin, or slowly and carefully with a sharp knife. Arrange on a large plate in shingle formation, overlapping zucchini rounds in one layer. Season with kosher salt and freshly ground pepper. Drizzle with good olive oil and lemon juice. Cover with plastic wrap and refrigerate for 30 minutes to allow flavors to develop.

A few minutes before removing zucchini crudo from refrigerator, soak red onion slices in remaining lemon juice. Remove chilled zucchini crudo and top with red onions, crumbled feta and herbs. Lightly drizzle with olive oil and serve immediately.

via http://kissmyspatula.com/2010/08/09/zucchini-crudo/