1 pound small zucchini, very thinly sliced2 tablespoons extra virgin olive oilSaltFreshly ground black pepper
1/2 cup crumbled feta cheese
1/2 cup walnuts, toasted if desired2 tablespoons chopped fresh dill
1 small lemon, cut into wedges
Arrange zucchini slices in overlapping concentric circles on four dinner-sized plates. Drizzle zucchini lightly with extra virgin olive oil (about 1-1/2 teaspoons per plate), then season each plate with a pinch of salt and freshly ground black pepper. Divide crumbled feta and walnuts over each dish, and then sprinkle with fresh dill. Serve immediately with lemon wedges.
Note: Use a mandoline to thinly slice the zucchini.
Adapted from Once Upon a Chef