by Meghan Swidler
Ingredients
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2 medium zucchini, julienned or thinly sliced
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1/2 or 1 lemon, freshly squeezed
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2 Tbsp extra-virgin olive oil
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Handful of cherry tomatoes, halved
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Handful of fresh basil, chopped
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2 Tbsp pine nuts, lightly toasted
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Flaky sea salt
Directions
Slice zucchini lengthwise with a mandoline, a peeler, or a knife as thinly as you can, and sprinkle lightly with flaky sea salt.
Arrange the zucchini in layers in a shallow serving dish, and drizzle with lemon juice. Marinate, refrigerated, for at least 15 minutes and up to 1 hour.
In the meantime, lightly toast pine nuts on a pan. Make sure that they don't burn.
To serve, arrange a few slices of zucchini on each plate. Drizzle with extra-virgin olive oil, and top with cherry tomatoes, basil, and lightly toasted pine nuts. If you wish, add a few drops of honey. Serve!
