We used mint and feta, but you can also use capers and peccorino or parmesan.
Thanks to reader angiemanzi for inspiring us to make this dish: zucchini carpaccio. It was a breeze to make and delicious! I used the mandolin to make very thin slices of zucchini to which I added a thinly sliced shallot. That got sprinkled with the juice of one lemon and left to sit for an hour or two. I chopped some fresh mint from the garden and sprinkled that on, then cubes of a feta-style cheese. To finish, I added freshly ground pepper and drizzled olive oil over it all. It was a fresh and tasty first course on Thursday. We'll definitely do this again, and the variations are endless!