Zucchini Carpaccio

What You Get

3 medium Zucchini

2 tablespoons Mint

2 tablespoons Basil

Pistachios

1 Lemon

What You'll Need

Extra virgin olive oil, or avocado oil

Kosher salt

Black pepper

Nutritional yeast (optional)

Step 1

Trim the ends from the zucchini and discard. Using a vegetable peeler or mandolin slicer, carefully slice the zucchini into long, thin strips starting at one end and dragging the peeler to the other.Using a vegetable peeler or mandolin slicer, carefully slice the zucchini into thin strips.

Step 2

Place the zucchini strips in a colander and toss them with 1⁄2 teaspoon salt. Set them aside for 30 minutes to allow the excess liquid to drain.Dump the zucchini strips in a colander and toss them with 1⁄2 teaspoon salt.

Step 3

Blot the zucchini strips dry with paper towels and arrange them on a platter. (Not ready to eat yet? You can refrigerate the zucchini for up to 2 days.)

Step 4

Squeeze the juice of the lemon over the zucchini and drizzle with olive oil.

Step 5

Garnish with minced mint and basil, pistachios, and pepper. Taste and adjust the seasoning with more salt or lemon juice if needed.

Step 6

Sprinkle on the nutritional yeast if desired. (It’s optional, but adds some extra umami.)