October 16, 2013 • Nancy Wolfson-Moche

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Noticing pumpkins on every stoop, I went to the market and was drawn to their cucurbit cousins, zucchini, aka courgettes. Prepared simply, raw, these cucurbits satisfy for breakfast.

serves 2

INgredients

½ zucchini

1 lemon

1 Tablespoon EVOO (Extra Virgin Olive Oil)

pinch of pink sea salt

fresh ground black pepper to taste (optional)

1 grape tomato

Process

Wash zucchini and lemon. Use a mandolin to slice the zucchini into paper-thin ribbon-like strips.

Arrange the ribbons on each plate.

Squeeze the lemon

and pour about a teaspoon on each plate. Sprinkle with sea salt and drizzle with olive oil.  Add pepper if desired

and embellish with a halved grape tomato.

©Nancy Wolfson-Moche 2013