Zucchini Carpaccio with Feta, Walnuts & Dill

• 1 pound small zucchini, very thinly sliced
• 2 Tbsp extra virgin olive oil
• Salt
• Freshly ground black pepper
• 1/2 cup crumbled feta cheese
• 1/2 cup walnuts, toasted if desired
• 2 Tbsp chopped fresh dill (or herb of your choice)
• 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.